Peanut Butter Cupcakes

Last night I decided to make a new recipe, Peanut Butter Cupcakes, that I found at http://www.mommyskitchen.net/. The pictures of it looked so good, I just couldn't resist! I made enough for the hubby, Crew's daycare kids, and for my yearbook class because of all their hard work lately! Thank goodness I don't care for peanut butter or I would have been in trouble! The recipe is very easy and of course, fat free! ;) I even topped them with homemade peanut butter frosting and Ghirardelli's chocolate peanut butter candy bars. The recipe is below, in case any of you are feeling in the mood for a sweet treat:

Peanut Butter Cupcakes

2/3 cup shortening

1 1/2 cups granulated sugar

3 eggs

1 cup creamy peanut butter

3/4 cup milk

1 tsp vanilla extract

2 tsp baking powder

1 3/4 cups all purpose flour

Cream shortening and sugar together. Add eggs and beat well. Add peanut butter and beat well. Add milk and vanilla extract alternately with the baking powder and flour. Using a ice cream scooper fill the muffing liners about 3/4 full with batter. Bake at 350 for about 20 -25 minutes or until golden brown and a toothpick inserted comes out clean. Cool cupcakes completely on a wire rack and frost with peanut butter frosting .

Peanut Butter Frosting

1 - 16oz box (1lb) powdered sugar

1 - stick margarine, softened (1/2 cup)

1/2 cup creamy peanut butter

1 - tsp vanilla extract

milk (about 3 - 4 tablespoons)

Cream powdered sugar and margarine together, add peanut butter. Mix well, add vanilla extract and enough milk to make it easy enough to spread. Beat mixture together until you have the consistency you want. Frost cupcakes when completely cooled. Add toppings as desired.