Cake Recipes
Peter Pan Peanut Butter Cupcakes
Yield: 2 dozen large or 6 dozen miniature cupcakes
Ingredients
Cupcakes
- 1/2 cup smooth or crunchy Peter Pan Peanut Butter
- 1/2 cup butter
- 1 1/2 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
Peter Pan Velvet Frosting
- 1/2 cup smooth or crunchy Peter Pan Peanut Butter
- 1/4 cup butter
- 2 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons canned milk (evaporated milk)
Instructions
Cupcakes
- Cream peanut butter and butter; add eggs and sugar. Beat until fluffy.
- Add vanilla extract.
- Whisk the baking powder into flour and add alternately with milk. Beat on medium speed until light.
- Spoon into foil lined or regular cupcake papers.
- Bake for about 25 minutes at 350 degrees F. Check after 20 minutes.
- Let cool and frost.
Peter Pan Velvet Frosting
- Cream butter and peanut butter.
- Add remaining ingredients and beat until smooth.
Notes
Variation: Add 1 teaspoon instant coffee for mocha flavor.
Attribution
1963 Peter Pan Cook Booklet