Peanut Butter Cupcake Goodness

• CUPCAKES
• 1 stick Butter
• 1 cup Water
• ½ cups Creamy Peanut Butter
• ½ cups Oil
• 2 cups All-purpose Flour
• 2 whole Eggs
• 2 cups Sugar
• ½ cups Milk
• 1 teaspoon Vanilla
• 1 teaspoon Baking Soda
• FROSTING
• 1 stick Butter
• ⅓ cups Milk
• ½ cups Peanut Butter
• 1 teaspoon Vanilla
• 4 cups Powdered Sugar

Preparation Instructions

Preheat oven to 400 degrees (yes, I said 400!)
Place cupcake liners in 2 cupcake pans (I cook 2 dozen at a time side by side in my oven and they do just fine).

In small saucepan, combine butter, water, peanut butter and oil and bring to a boil, stirring constantly. Remove from heat, pour in large bowl and add remaining ingredients.

Fill cupcake liners 2/3 full. (There is usually a little bit of batter left over, so you could technically bake about 28 or so cupcakes, but I usually just make 2 dozen). Bake at 400 degrees for 15-20 min. Test w/ toothpick to make sure they’re done.

FROSTING:

Heat butter, milk and peanut butter just to a boil in a large pan. Add vanilla and powdered sugar and mix until desired consistency. I like to make it a bit thicker so I can pipe it on the cupcakes, so you may need to adjust the powdered sugar amount.

(These would also be delicious with a Hershey’s Kiss hidden in them)