Peanut Butter Cupcakes Recipe
Summary
Ingredients
| Brown sugar | 1⁄2 Cup (8 tbs) | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Peanut butter | 1⁄4 Cup (4 tbs) | |
| Margarine | 2 Tablespoon, melted | |
| Ground cinnamon | 1⁄2 Teaspoon | |
| Peanut butter | 1⁄2 Cup (8 tbs) | |
| Shortening | 1⁄3 Cup (5.33 tbs) | |
| Brown sugar | 1 1⁄2 Cup (24 tbs) | |
| Eggs | 2 | |
| All purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Reconstituted nonfat dry milk | 1 Cup (16 tbs) |
Directions
Combine first 5 ingredients till crumbly; set aside.
Cream 1/2 cup peanut butter and shortening.
Slowly beat in brown sugar.
Add eggs, one at a time, beating till fluffy.
Sift together flour, baking powder, cinnamon, and salt; add alternately with milk, beating after each addition.
Fill paper bake cups in muffin pans half full.
Top with crumbly mixture.
Bake at 375° for 18 to 20 minutes.
Cream 1/2 cup peanut butter and shortening.
Slowly beat in brown sugar.
Add eggs, one at a time, beating till fluffy.
Sift together flour, baking powder, cinnamon, and salt; add alternately with milk, beating after each addition.
Fill paper bake cups in muffin pans half full.
Top with crumbly mixture.
Bake at 375° for 18 to 20 minutes.
Chef
