Peanut Butter Cup Cupcakes

1/3 cup of shortening 

1/3 cup of peanut butter 

1¼  cups of packed brown sugar

2 eggs 

1½ teaspoons of vanilla extract

1¾ cups of all-purpose flour

1¾ cups teaspoons baking powder

1 teaspoon of salt

1 cup milk

                                                      About 16 miniature peanut butter cups

     Step 1) In a large mixing bowl, mix the shortening, peanut butter, and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking soda, and salt. Pour flour mixture slowly in to the creamed mixture alternating with milk. Mix together well.

     Step 2) Fill paper-lined muffin cups with about ¼ cup of batter each. Press a peanut butter cup into the center of each until the top of the top edge is even with the batter. Bake at 350° for 22-24 minutes or until a toothpick comes out clean. Cool for about 10 minutes before removing from pans to wire racks to finish cooling off.

     ***If desired ice the cupcakes with icing (see recipe for vanilla icing or recipe for chocolate icing displayed on this blog)

     Prep time about 15min. Bake time about 25min. Makes approximately 16.