Peanut Butter Cupcakes


2/3 cup brown sugar packed.
1/4 cup creamy peanut butter.
3 tablespoons margarine softened.
1 teaspoon vanilla.
1 large egg.
1 large eggwhite.
1-1/4 cups flour.
1-1/4 teaspoons baking powder.
1/4 teaspoon salt.
1/4 cup milk.
1 tablespoon margarine.
1/4 cup white sugar.
2 tablespoons creamy peanut butter.
1/4 cup low-fat milk. 1-3/4 cups icing sugar.
1 teaspoon vanilla.


To prepare cupcakes, beat first 4 ingredients with an electric mixer on
medium speed for 5 minutes. Add egg and eggwhite, 1 at a time, mixing in
between. Combine flour, baking powder, and salt in a bowl stirring with a
whisk. Add flour mixture to sugar mixture alternately with milk beginning
and ending with flour, mix after each addition. Bake at 350 for 20 minutes.
To prepare frosting, melt butter in saucepan over medium heat. Add sugar
and peanut butter. Cook 2 minutes stirring constantly. Gradually add milk
stirring until smooth. Remove from heat and cool completely. Gradually add
icing sugar and vanilla, beating just until blended. Do not over beat.
Spread frosting over cupcakes. Makes 1 dozen.

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