1/3 cup shortening
1/3 cup peanut butter
1 1/4 cups brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 3/4 cups flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
Preheat oven to 350 degrees F. In a mixing bowl, cream the shortening, peanut butter, and brown sugar. Add eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
Fill paper-lined muffin cups with 1/4 cup of batter.
Bake for 22-24 minutes or till toothpick inserted on an angle toward the center comes out clean.
Yield: 16 cupcakes
1/3 cup peanut butter
1 1/4 cups brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 3/4 cups flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
Preheat oven to 350 degrees F. In a mixing bowl, cream the shortening, peanut butter, and brown sugar. Add eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
Fill paper-lined muffin cups with 1/4 cup of batter.
Bake for 22-24 minutes or till toothpick inserted on an angle toward the center comes out clean.
Yield: 16 cupcakes
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