Frosted Peanut Butter Cupcakes Recipe
Frosted Peanut Butter Cupcakes has a superior taste. The vanilla and peanut butter gives the Frosted Peanut Butter Cupcakes a gripping taste. Frosted Peanut Butter Cupcakes is inspired by restaurants across the world. Must try it.
Ingredients
2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 teaspoon vanilla extract
1 cup lightly packed brown sugar
1/2 cup peanut butter
2 eggs
1/2 cup lightly packed brown sugar
3/4 cup milk
Creamy Peanut Butter Frosting:
6 tablespoons butter
1 1/2 tablespoons peanut butter
3/4 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
1 egg yolk
Milk
Directions
1. For cupcakes, blend flour, baking powder, and salt; set aside.
2. Cream shortening and vanilla extract; gradually add the 1 cup brown sugar, creaming well. Beat in the peanut butter until thoroughly blended.
3. Beat eggs with remaining 1/2 cup brown sugar until thick. Add to creamed mixture and beat well.
4. Beating only until smooth after each addition, alternately add dry ingredients in fourths and milk in thirds to creamed mixture. Line 2 1/2 inch muffin-pan wells with paper baking cups or grease (bottoms only). Fill each well about one-half full with batter.
5. Bake at 350°F 25 to 30 minutes, or until cakes test done.
6. Remove from pans and cool.
7. For frosting, cream butter with peanut butter and vanilla extract.
8. Gradually add the confectioners' sugar, beating well after each addition. Beat in egg yolk.
9. Beat in enough of the milk until frosting is of spreading consistency. Frost cupcakes.
2. Cream shortening and vanilla extract; gradually add the 1 cup brown sugar, creaming well. Beat in the peanut butter until thoroughly blended.
3. Beat eggs with remaining 1/2 cup brown sugar until thick. Add to creamed mixture and beat well.
4. Beating only until smooth after each addition, alternately add dry ingredients in fourths and milk in thirds to creamed mixture. Line 2 1/2 inch muffin-pan wells with paper baking cups or grease (bottoms only). Fill each well about one-half full with batter.
5. Bake at 350°F 25 to 30 minutes, or until cakes test done.
6. Remove from pans and cool.
7. For frosting, cream butter with peanut butter and vanilla extract.
8. Gradually add the confectioners' sugar, beating well after each addition. Beat in egg yolk.
9. Beat in enough of the milk until frosting is of spreading consistency. Frost cupcakes.
