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Peanut Butter Cupcakes Recipe
|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Lightly packed brown sugar||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Creamy peanut butter||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 4364 Calories from Fat 2347
% Daily Value*
Total Fat 271 g417.2%
Saturated Fat 56.2 g280.8%
Trans Fat 9 g
Cholesterol 439.9 mg
Sodium 3715.9 mg154.8%
Total Carbohydrates 404 g134.7%
Dietary Fiber 27.8 g111.2%
Sugars 143.7 g
Protein 123 g246.9%
Vitamin A 13.2% Vitamin C
Calcium 127.1% Iron 135.8%
*Based on a 2000 Calorie diet
Cream shortening and extract; gradually add the 1 cup brown sugar, creaming well.
Beat in the peanut butter until thoroughly blended.
Beat eggs with remaining 1/2 cup brown sugar until thick.
Add to creamed mixture and beat well.
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.
Bake at 350Â°F 25 to 30 minutes, or until cakes test done.
Remove from pans an.d cool.