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Peanut Butter Cupcakes and Maple Frosting

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    Source: southernfood.about.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, D, E
    MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Peanut Butter Cupcakes:

    2. 1/3 cup shortening

    3. 1 cup brown sugar

    4. 1/2 cup peanut butter

    5. 2 eggs, beaten

    6. 1/2 cup light brown sugar, packed

    7. 2 cups all-purpose flour

    8. 1/2 teaspoon salt

    9. 2 1/2 teaspoons baking powder

    10. 3/4 cup milk

    11. 1 teaspoon vanilla extract

    12. Maple Frosting:

    13. 3/4 cup light brown sugar

    14. 2 1/2 tablespoons water

    15. 1 egg white

    16. 1/4 teaspoon maple flavoring

    Instructions Jump to Ingredients ↑

    1. Cupcakes:

    2. Cream shortening and the 1 cup brown sugar; add peanut butter and blend in well. Beat eggs with 1/2 cup of brown sugar then beat into the creamed mixture.

    3. Sift together the dry ingredients and add to first mixture alternately with milk and vanilla. Fill greased and lightly floured cupcake pans about half full. Bake at 350 for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes about 2 dozen cupcakes.

    4. Maple Frosting:

    5. Cook 3/4 cup brown sugar, the water, and egg white in top of double boiler or stainless steel mixing bowl over simmering water. Beat constantly until frosting forms peaks, about 7 minutes. The frosting should register 140 on an instant read thermometer. Add the maple flavoring.

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