Today, August 24, is when most all of the schools in the North Carolina area go back into session! Children will naturally spend their day getting reacquainted with teachers, classmates and their daily routines. And as like most children, they’ll likely come home in the afternoon looking for a snack! I was like this as a youngster growing up. Once I got into the door, I had to have something to munch on. The recipe I’m giving you is for “Peanut Butter Cupcakes”, which is sure to be a hit with the after-school crowd.
I’ve always associated school days with peanut butter. I suppose this is because many students who take their lunch have a peanut butter sandwich and many after-school children eat this also as their snack. So, let’s take this popular, protein-packed food and make a good munchie! These cupcakes have a crumb topping that contains the peanut butter. To begin, you make the crumb topping of brown sugar, flour, peanut butter, butter and ground cinnamon. This is mixed and set aside. Separately, you cream shortening, sugar, and an egg. The dry ingredients consist of flour, baking powder, and salt and this is all combined. The dry ingredients are added to the creamed mixture alternately with milk. Once the batter is mixed, it’s divided among 12 cupcake liners. The crumb topping is scattered over the tops of the cupcakes and then they’re set for the oven. When they’ve had a chance to cool, have some cold milk ready and the school children in your home will be happy!
Either crunchy or creamy peanut butter may be used in this recipe. Also, either light or dark brown sugar can be used here, too. This recipe will make 12 cupcakes, so they will be perfect to have for not just the after-school crowd, but they will also be great for packing into a lunchbox or if you have a late-summer picnic to go to.
If you need something to give to the famished school bunch this afternoon, make a batch of these cupcakes and have the cold milk ready. Enjoy these as the children tell you about their first day of school! Here’s the recipe:
PEANUT BUTTER CUPCAKES
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons peanut butter
- 1 tablespoon butter, melted
- 1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees. Line muffin tins with paper cupcake liners and set aside. In a small bowl, combine all the topping ingredients and stir until crumbly. Set this aside.
- 1/3 cup vegetable shortening
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Cream together the shortening and sugar until fluffy. Add the vanilla and egg and beat well. Combine the dry ingredients and add to the creamed alternately with the milk, beating until smooth. Fill the muffin cups half full with the batter. Sprinkle the crumb topping over the tops. Bake for about 20 minutes or until a toothpick inserted in a cupcake comes out clean. Let cool. Yield: 12 cupcakes.