Frosted Peanut Butter Cupcakes Recipe
Ingredients
| Sifted cake flour | 2 Cup (32 tbs) | |
| Baking powder | 2 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Shortening | 1⁄3 Cup (5.33 tbs) | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Lightly packed brown sugar | 1⁄2 Cup (8 tbs) | |
| Butter | 6 Tablespoon | |
| Peanut butter | 1 1⁄2 Tablespoon | |
| Peanut butter | 1 1⁄2 Tablespoon | |
| Vanilla extract | 3⁄4 Teaspoon | |
| Vanilla extract | 3⁄4 Teaspoon | |
| Confectioner's sugar | 2 1⁄2 Cup (40 tbs) | |
| Egg yolk | 1 | |
| Milk | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 5343 Calories from Fat 1708
% Daily Value*
Total Fat 194 g299%
Saturated Fat 80.9 g404.3%
Trans Fat 9 g
Cholesterol 846.8 mg282.3%
Sodium 2579.3 mg107.5%
Total Carbohydrates 857 g285.6%
Dietary Fiber 6.8 g27.4%
Sugars 638.6 g
Protein 61 g121.9%
Vitamin A 68.3% Vitamin C
Calcium 177.4% Iron 137.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
