Peanut Butter Cupcakes w/ Peanut Butter Frosting

Because Mark Dean has
a SERIOUS obsession with peanut butter,
the decision was easy...
a double dose of peanut butter.
___________________________________

I was a little impatient and frosted the cupcakes while they were warm.
Don't do that.

Peanut Butter Cupcakes
Recipe from Allrecipes.com -

For 12 cupcakes
Ingredients:
1 cup Brown Sugar
1/4 cup Shortening
1/2 cup Peanut Butter
1 Egg
3/4 cup Milk
1/2 teaspoon Vanilla
1 1/4 cup All-Purpose Flour
1/2 teaspoon Baking Soda
1 teaspoon Cream of Tartar
Dash or 2 of Salt

Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.

Combine the flour, cream of tartar, baking soda and salt.

In a large bowl, mix brown sugar, shortening and peanut butter until light and fluffy. Beat in the egg then the vanilla. Stir flour mixture into the batter alternately with the milk.

Spoon into the prepared muffin cups.

Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed.

Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Peanut Butter Frosting

Ingredients:
1 stick of Butter, room temperature
1/2 cup Peanut Butter
1/2 teaspoon Vanilla
~1/8 cup Milk - I guessed because it's hard to measure an 1/8 of a cup
4-5 cups Powdered Sugar
Dash of Half & Half

In a large bowl, mix butter, peanut butter, milk, and vanilla on medium speed till smooth and well blended. Add in powdered sugar, one cup at a time, on low speed till blended. Once blended, raise speed to about medium for a few minutes. Add a dash or two of half & half till you reach desired consistency.


______________________________________

Sharing this recipe on:
Catch a Glimpse @ A Glimpse Inside
Foodie Friday @ Designs by Gollum
Fun w/ Food Friday @ Paisley Passions
Weekend Wrap Up @ Tatertos & Jello
Sweet for a Saturday @ Sweet As Sugar Cookies
Sundae Scoop @ I <3 Naptime
Made By You Monday @ Skip to my Lou
Tasty Tuesday @ Balancing Beauty and Bedlam