Sunday, February 15

Peanut Butter CUPCAKES

I christened my Kitchenaid stand mixer with this recipe. It makes an amazing, beautiful dough.

2 cups brown sugar
1/2 cup shortening
1 cup peanut butter (natural pb has a stronger flavor)
2 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 pinch salt

1. Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
2. In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.  (I always spray paper liners with a non-stick cooking spray.  It helps peel the paper off.)
3. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

I served my cupcakes with store bought chocolate icing. (I didn't make my own because I had too much else going on.)

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