Chocoholic
Senior Cook
Peanut Butter Cups
Ingredients:
1 3/4 cups all purpose or unbleached flour
1 1/4 cups firmly packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/3 cup shortening
1/3 cup peanut butter
1 teaspoon vanilla
2 eggs
24 miniature milk chocolate-covered peanut butter cups, unwrapped
Heat oven to 350 degrees F. Line 24 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off.
In large bowl, combine all ingredients except for peanut butter cups; blend at low speed until moistened. Beat 2 minutes at medium speed.
Fill paper-lined muffin cups 2/3 full. Press 1 peanut butter cup into batter in each muffin cup until top edge of candy is even with top of batter.
Bake at 350 for 18 to 28 minutes or until tops spring back when touched lightly in center. Serve warm or cool.
Yield: 24 cupcakes.
Ingredients:
1 3/4 cups all purpose or unbleached flour
1 1/4 cups firmly packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/3 cup shortening
1/3 cup peanut butter
1 teaspoon vanilla
2 eggs
24 miniature milk chocolate-covered peanut butter cups, unwrapped
Heat oven to 350 degrees F. Line 24 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off.
In large bowl, combine all ingredients except for peanut butter cups; blend at low speed until moistened. Beat 2 minutes at medium speed.
Fill paper-lined muffin cups 2/3 full. Press 1 peanut butter cup into batter in each muffin cup until top edge of candy is even with top of batter.
Bake at 350 for 18 to 28 minutes or until tops spring back when touched lightly in center. Serve warm or cool.
Yield: 24 cupcakes.
