Peanut-Butter Cupcakes Recipe
Ingredients
| Peanut butter | 1⁄2 Cup (8 tbs) | |
| Shortening | 1⁄3 Cup (5.33 tbs) | |
| Vanilla | 1 Teaspoon | |
| Brown sugar | 1 1⁄2 Cup (24 tbs) | |
| Eggs | 2 | |
| Enriched flour | 2 Cup (32 tbs), sifted | |
| Baking powder | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Milk | 3⁄4 Cup (12 tbs) |
Nutrition Facts
Serving size
Calories 1863 Calories from Fat 655
% Daily Value*
Total Fat 77 g118.6%
Saturated Fat 17.8 g89%
Trans Fat 4.5 g
Cholesterol 220 mg73.3%
Sodium 1307.9 mg54.5%
Total Carbohydrates 273 g90.9%
Dietary Fiber 3.7 g14.7%
Sugars 159.4 g
Protein 33 g65.8%
Vitamin A 6.6% Vitamin C
Calcium 52.6% Iron 34.3%
*Based on a 2000 Calorie diet
Directions
Gradually add brown sugar beating till light and fluffy.
Add eggs one at a time, beating well after each.
Sift together dry ingredients; add alternately with milk.
Place paper bake cups in muffin pans; fill 1/2 full.
Bake in moderate oven (375°) 20 minutes or till done.
Frost with peanut butter.
Sift a small dot of confectioners sug-ar atop each.
Chef
