INGREADIENT

• 290 g brown sugar
• 100 g butter
• 260 g peanut butter
• 2 eggs
• 355 ml milk
• 5 ml vanilla extract
• 310 g plain flour
• 5 g bicarbonate of soda
• 6 g cream of tartar
• 1 pinch salt

Direction

1. Preheat oven to 175C. Line cupcake/muffin tin with liners, or grease and flour the cups.
2. In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla.
4. Combine the dry ingredients together well.
5. Alternate adding the milk and dry ingredients to the peanut butter mix until all combined.
6. Spoon into the prepared cupcake/muffin tin cups.
7. Bake for 15 to 20 minutes or until top of cupcakes spring back when lightly pressed.
8. Remove from oven and cool in the tin for at least 10 minutes, then remove from tin and cool completely on wire rack.