1 box yellow/golden cake mix
1 1/4 cups water
1/4 cup unsalted butter, softened
3 eggs
3/4 cup creamy/smooth peanut butter
1. Preheat oven to 350F. In a large bowl, combine all ingredients and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 21-25 minutes (depending on your oven). Remove from oven, and cool for 30 minutes.
For the icing:
1/6 cup solid vegetable shortening (crisco) {use your 1/3 measuring cup and fill it half way}
1/6 cup unsalted butter, softened (make sure the butter is not melted, simply at room temperature)
3/8 cup creamy/smooth peanut butter {use your 3/4 measuring cup and fill it half way}
1/2 teaspoon vanilla extract
2 cups icing/confectioners sugar
2-3 tbsp milk/cream
1/4 cup shaved chocolate (if desired)
2. In a medium bowl combine shortening and butter, beat on low-medium speed until creamy. Add in peanut butter and vanilla, beat again until combined. Add in icing sugar by 1/2 cups, beat until combined. Repeat this step until all the icing sugar has been added. Add milk/cream 1 tablespoon at a time and beat until you achieve the texture you desire. Icing should be light and fluffy, not gooey. Frost cupcakes using a knife or beveled spatula. Sprinkle with shaved chocolate, if desired.
Makes approximately 24 cupcakes
No comments:
Post a Comment