CUPCAKES
2 c Flour, all-purpose 3/4 c Buttermilk
2 c Sugar 3/4 c Water
3/4 c Cocoa 2 ea Eggs
1 t Baking soda 1 t Vanilla extract
1 t Salt Peanut Butter Cream
1/2 t Baking powder -Filling (see Below)
3/4 c Shortening Assorted candies (optional)
———————PEANUT BUTTER CREAM FILLING———————
6 oz Cream cheese, softened 1 t Vanilla extract
2/3 c Creamy peanut butter 3 c Powdered Sugar
1/4 c Milk
Heat oven to 350 degrees. Line muffin cups with paper liners. Stir
together dry ingredients in a large bowl. Add shortening, buttermilk,
water, eggs and vanilla. Beat on low speed of electric mixer for 30
seconds, scraping bowl constantly. Beat on high speed 3 minutes,
scraping bowl occasionally. Fill muffin cups one-half full with
batter. Bake in a 350 degree oven for 20 minutes, or until wooden
toothpick inserted in center comes out clean. Remove from pan to
wire rack. Cook completely. For filling: Beat cream cheese and
peanut butter in large bowl until blended. Add milk and vanilla; beat
well. Gradually add powdered sugar, beating until smooth. Add
additional milk, 1 teaspoon at a time, until filling is desired
consistency. Place peanut butter cream filling into pastry bag
fitted with large star tip. Insert tip into center of cupcakes; pipe
filling into cake. Remove tip from cake; garnish top with swirl of
filling. Decorate with candies, if desired. Cover and refrigerate
leftover cupcakes.
Calories per serving: Number of Servings: 36 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Yields
36 servings