Peanut Butter Cupcakes

Shortening creamed with brown sugar. Peanut butter and eggs are added into creamed mixture. Dry ingredient mixture of all-purpose flour, salt, and baking powder are slowly incorporated into the batter mixture along with milk and vanilla extract. Baked until firm and light golden in color.

Ingredients -

1/3 cup Shortening
1 cup Brown Sugar
1/2 cup Peanut Butter
2 Eggs, beaten
1/2 cup Light Brown Sugar, packed
2 cups All-Purpose Flour
1/2 teaspoon Salt
2 1/2 teaspoons Baking Powder
3/4 cup Milk
1 teaspoon Vanilla Extract

Preparation:

1. Cream shortening and the 1 cup brown sugar; add peanut butter and blend in well.

2. Beat eggs with 1/2 cup of brown sugar then beat into the creamed mixture.

3. Sift together the dry ingredients and add to first mixture alternately with milk and vanilla.

4. Fill greased and lightly floured cupcake pans about half full.

5. Bake at 350° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

6. Makes about 2 dozen cupcakes.

Cupcake Making Tips -

Oil or Butter

Oil differs from butter in that oil is 100% fat and butter is 80% fat and the remainder being mostly water. Oils are derived from plants and seeds while butter is derived from animal fat.

Cupcake Making Tips -

Peanut Butter

Peanut butter is derived from grinding peanuts. Natural peanut butter contains no additives. Commercial peanut butter has sugar, salt and stabilizers designed to keep the oils from separating from the solids. Peanut butter can be stored at room temperature, but will last longer if stored in the refrigerator.

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