Saturday, March 6, 2010

Chocolate Cupcakes with Peanutbutter Buttercream Frosting



1/3 cup solid vegetable shortening

1/3 cup butter

3/4 cup peanut butter

4 cups confectioners' sugar, sifted

4-6 tablespoons milk

Makes: About 3 cups.


Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.



1 1/3 cups all-purpose flour

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup unsweetened cocoa powder

1/8 teaspoon salt

3 tablespoons butter, softened

1 1/2 cups white sugar

2 eggs

3/4 teaspoon vanilla extract

1 cup milk


1.Preheat oven to 350F  Line a muffin pan with paper liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

2.In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

3.Bake for 15 to 17 min or until a toothpick inserted into the cake comes out clean. Frost with Peanutbutter frosting  when cool.

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