Peanut Butter Cupcakes
From Quick Cooking
1/3 cup shortening
1/3 cup peanut butter
1-1/4 cups packed brown sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
16 miniature peanut butter cups
In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 cupcakes.
Friday, November 6, 2009
Wednesday, October 7, 2009
Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting — it stiffens as it stands and becomes more difficult to spread.
Yields: 12 cupcakes
Total Time: 2 hr 30 min
Cook Time: 20 min
1 1/2 cup(s) shredded peeled apples
1/2 cup(s) diced dried apples
3 tablespoon(s) packed light brown sugar
3/4 cup packed light brown sugar
1 teaspoon(s) ground cinnamon, divided
1/3 cup(s) canola oil
2 large eggs
1 teaspoon(s) vanilla extract
3/4 cup(s) whole-wheat pastry flour
3/4 cup(s) cake flour
3/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1/2 cup(s) nonfat buttermilk
1 cup(s) light brown sugar
1/4 cup(s) water
4 teaspoon(s) (equivalent to 2 egg whites) dried egg whites (see Tips & Techniques), reconstituted according to package directions
1/4 teaspoon(s) cream of tartar
Pinch of salt
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) ground cinnamon, plus more for garnish
1.To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
2.Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high, and beat for 1 minute.
3.Whisk whole-wheat flour, cake flour, baking soda, salt, and the remaining 3/4 teaspoon cinnamon in a medium bowl.
4.With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
5.Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
6.To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler. Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar, and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.
Monday, September 7, 2009
Orange Blossom Cupcakes / Nashville Budget Meals Examiner Elizabeth Jones
1 ½ cups sugar
1 teaspoon vanilla
1 ½ cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons butter, melted and cooled slightly
½ cup cold water
Preheat the oven to 400 degrees. Grease muffin tins that are 1 ½ inches in diameter. Beat the eggs until very light. Add the sugar gradually, beating until the mixture is well blended. Add ½ cup of cold water and the vanilla. Fold in the sifted dry ingredients. Fold in the melted butter. Fill the muffin tins ¾ full. Bake at 400 degrees for 12 minutes. Immediately remove the Orange Blossoms from the muffin tins and dip them in the Orange Syrup. Drain on a rack.
2 ½ white sugar
1 cup orange juice
6 tablespoons lemon juice
Combine the ingredients and bring to a boil. Cool and refrigerate 24 hours before using
Thursday, October 2, 2008
Almond Joy Brownies Mix in a Jar
2 1/4 cups granulated sugar
1/2 cup cocoa powder (wipe jar after this layer)
1 1/4 cups flaked coconut, sprinkled with 1 teaspoon
almond extract and tossed to blend
3/4 cup coarsely chopped whole almonds
1 1/4 cups flour mixed with 1 teaspoon baking powder
and 1 teaspoon salt
Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.
Attach the following instructions on a gift tag:
Almond Joy Brownies or Cup Cakes
Makes 2 dozen
Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.
3/4 cup (1 1/2 sticks) butter or margarine (not diet), melted
4 eggs, slightly beaten
Mix until completely blended. Spread batter in a sprayed 9 x 13-inch baking pan. Bake at 350 degrees F for 30 minutes.
Cool completely in pan, then cut into 2-inch squares.