2 c all-purpose flour
2 c sugar
3/4 c cocoa
1 ts baking soda
1 ts salt
1/2 ts baking powder
3/4 c shortening
3/4 c buttermilk
3/4 c water
2 eggs
1 ts vanilla extract
: Assorted candies (optional)
: Peanut Butter Cream
: Filling:
2 3 Oz Package cream cheese
: sofrened
2/3 c creamy peanut butter
1/4 c milk
1 ts vanilla extract
3 c powdered sugar
Heat oven to 350 degrees. Line muffin cups which are 2 1/2″ in
diameter with paper baking cups.
Stir together dry ingredients in a large bowl. Add shortening,
buttermilk, water, eggs and vanilla. Beat on low speed of electric
mixer 30 seconds, scraping bowl constantly. Beat on high speed 3
minutes, scraping bowl occasionally. Fill muffin cups 1/3 full with
batter. Bake for 20 minutes or until wooden pick inserted in center
comes out clean. Remove from pan to wire rack. Cool completely.
Prepare Peanut Butter Cream Filling: Beat cream cheese and peanut
butter in a large bowl until well blended. Add milk and vanilla; beat
well. Gradually add powdered sugar, beating until smooth. Add
additional milk, 1 tsp. at a time, until desired consistency.
Place peanut butter cream filling into a pastry bag, fitted with a
large star tip. Insert tip into center of cupcakes; pipe filling
into cupcake. Remove tip from cake; garnish top with swirl of
filling. Decorate with candies if desired. Cover; refrigerate
leftover cupcakes. Yields about 3 dozen cupcakes.
Yields
6 Servings