Sunday, February 8, 2009

I don't like peanut butter, but....

I love peanut butter cookies and whatever else is flavored with it. It's the texture and the overpowering actual flavor of peanut butter I don't like.

So....I decided to try a recipe for peanut butter cupcakes!
Oh they are yummy!

Peanut Butter Cupcakes:

1 1/2 cups all-purpose flour

3 teaspoons baking powder

1.2 teaspoon salt

1/3 cup unsalted butter, softened (I used margarine)

1 1/4 cups firmly packed light brown sugar

2 eggs

1/3 cup salted peanut butter, crunchy or smooth (I used creamy Jif)

1 cup whole milk (I used 2%)

1 teaspoon vanilla extract extract

1. Preheat the oven to 350 F. Prepare cupcake tins as directed in the recipe you are following.

2. Sift the flour, baking powder, and salt together into a large bowl.

3. In a separate bowl, cream the butter together into a large bowl.

4. Add the eggs, one at a time, and beat after each addition until light and fluffy.

5. Add the peanut butter and mix well.

6. In a small bowl, combine the milk and vanilla.

7.To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.

8. Pour the batter into the cupcake tins. Bake for 18-23 minutes, until the cake springs back when touched. (I took mine out at 20 minutes)

9. Remove from the oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

Got milk?


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