PEANUT BUTTER CUPCAKES

PANUT BUTTER CUPCAKES

“Moist and rich peanut butter cupcake make a great snack.”



2 cups brown sugar
½ cup shortening 1 cup peanut butter
2 eggs
1-1/2 cup milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons cream tartar
1 pinch salt


Preheat the oven to 350^. Line a cupcake pan with paper liners, or grease and flour cups.

In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt, stir into the batter alternately with the milk. Spoon into the prepared muffin pan.

Bake for 156 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely/


Yield: 24 servings.