Thursday, June 1, 2017

Peanut Butter Cupcakes

I made peanut butter cupcakes back in April, but I just realized I never posted the recipe for these. They are really tasty.

I used the peanut butter cake recipe from Betty Crocker's Picture Cook Book and the buttercream icing recipe from The Wilton School's Decorating Cakes.

  • Cupcakes
    • 2 1/8 cups flour
    • 1 1/2 cups sugar
    • 1 tbsp. baking powder
    • 1 tsp. salt
    • 1/6 cup butter
    • 1/6 cup shortening
    • 1/3 cup peanut butter
    • 1 cup milk
    • 2 eggs
  • Frosting
    • 1/2 cup shortening
    • 1/2 cup butter
    • 1 tsp. vanilla extract
    • 4 cups sifted confectioners' sugar
    • 2 tbsp. milk
    • food coloring
Makes 24 cupcakes.

Mix together the flour, sugar, baking powder, and salt.

Add the butter, shortening, peanut butter, and milk and beat for 2 minutes.

Add the 2 eggs and beat for 2 minutes.

Place cupcake liners in a muffin tin and pour the batter into them until each liner is about half full.

Bake for 25 minutes at 350 degrees.

Now you cupcakes are done and it's time to get to work on the frosting!

Cream the butter and shortening in a mixer.  Add the vanilla.

Gradually add the confectioner's sugar, 1 cup at a time, beating well on medium speed.  Scrape the sides and bottom of the bowl when needed. The icing should appear dry. Add the milk and beat at medium speed until light and fluffy.  Add in food coloring if you want to.

Then you get to frost the cupcakes - for these I just put on some frosting and sprinkles.

My mom got fancy with a few of them and made tons of little flowers.

These were really yummy and disappeared very quick!

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