Peanut Butter Cupcakes & Butter Cream Frosting The New Good Housekeeping Cookbook
1 3/4 cups all-purpose flour
1 cup milk
3/4 cup sugar
1/2 cup chunky or creamy peanut butter
1/4 cup shortening (I used Butter Flavor Crisco)
1 tablespoon baking powder
3/4 tablespoon vanilla extract
1/2 teaspoon salt
Preheat oven to 350 degrees. Grease the muffin pan cups. The next time I make these I will use the cupcake papers.
Into a large bowl, measure all ingredients; with mixer on low speed, beat until well blended. Increase speed to high; beat 2 minutes. Spoon batter into cups. Bake 18 to 20 minutes until toothpick inserted in center of cupcake comes out clean. Cool in pan on racks for 10 minutes, then remove from pans and finish cooling completely on racks.
Butter Cream Frosting
1 16 ounce package of confectioners' sugar
6 tablespoons butter or margarine (3/4 stick) softened (I prefer to use butter)
3 tablespoons milk or half-and-half
1 1/2 teaspoons vanilla extract
In a large bowl, with mixer at medium speed (or with spoon), beat all ingredients until smooth, adding more milk if necessary until frosting is smooth with an easy spreading consistency.
As I was decorating these cupcakes, I thought of the frosting as snow and the leaves to be falling to the snowy covered ground below.