Peanut Butter Cupcakes
|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)|
Blend flour, baking powder, and salt; set aside.
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.