Peanut Butter Cupcakes

1/2 cup chunk-style peanut butter
1/3 cup shortening
1½ cups brown sugar
1 tsp. vanilla
2 eggs
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk

Cream 1/2 cup chunk-style peanut butter and 1/3 cup shortening. Gradually add 1½ cups brown sugar, beating till light. Add 1 teaspoon vanilla and 2 eggs, one at a time, beating till fluffy. Sift together 2 cups sifted all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt; add alternately with 1 cup milk, beating after each addition. Fill paper bake cups in muffin pans half full. Bake at 375°F. for 15 to 20 minutes. Cool; frost with peanut butter.

Makes about 2 dozen cupcakes

Better Homes and GardensNew Cook Book


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