Friday, November 22, 2013

PEANUT BUTTER CUPCAKES

This TOH recipe is from a lady in Indiana, the state where I was born and raised.  I lived there for several years as an adult and two of my three children were born in Indiana.  I am always looking for Hoosier recipes as I know Hoosiers are excellent cooks!

1/3 cup butter, softened
1/2 cup peanut butter
1 1/4 cups packed brown sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground cinnamon
3/4 cup 2% milk

  1. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING:
1/3 cup peanut butter
2 cups powdered sugar
2 tsp honey
1 tsp vanilla extract
3 to 4 tbsp 2% milk

In a small bowl, cream peanut butter and sugar until light and fluffy. Beat in honey and vanilla. Beat in enough milk to achieve a spreading consistency. 

Frost cupcakes.

Yield: about 1-1/2 dozen.

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