Peanut Butter Cupcake
Source: Cupcake Fun
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups firmly packed brown sugar
6 tablespoons butter, softened
3/4 cup peanut butter
2 eggs
1 teaspoon clear vanilla extract
1 cup milk
Makes: About 24 standard cupcakes or 4 Mini Tasty-Fill cakes.
instructions
Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, cream butter, sugar and peanut butter with electric mixer until smooth. Add eggs and vanilla; mix well. Alternately add flour mixture and milk to butter mixture; mix well. Spoon into baking cups. Bake 22-24 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups firmly packed brown sugar
6 tablespoons butter, softened
3/4 cup peanut butter
2 eggs
1 teaspoon clear vanilla extract
1 cup milk
Makes: About 24 standard cupcakes or 4 Mini Tasty-Fill cakes.
instructions
Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, cream butter, sugar and peanut butter with electric mixer until smooth. Add eggs and vanilla; mix well. Alternately add flour mixture and milk to butter mixture; mix well. Spoon into baking cups. Bake 22-24 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
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