PEANUT BUTTER CUPCAKES
Makes approx: 18 cupcakes
⅓ cup butter, softened
½ cup peanut butter
1 ¼ cups packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour (plain flour)
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¾ cup milk
FROSTING:
⅓ cup peanut butter
2 cups ‘confectioners’ sugar
2 teaspoons honey
1 teaspoon vanilla extract
3 to 4 tablespoons milk
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.
Fill paper-lined muffin cups two-thirds full.
Bake at 350°F (180°C) 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.
For frosting, 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.
Photo and recipe posted by Di Bo
