These were so tasty.
If you love all things peanut butter than make them with peanut butter frosting too!
The flavor in the cake is lovely.
To make the cakes you will need:
1 3/4 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 sticks of unsalted butter
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
1. Preheat the oven 350 degrees.
Whisk the dry ingredients in a bowl.
Cream butter and sugar with a mixer until light and fluffy.
Add peanut butter and eggs and beat again.
2. Reduce speed to low.
Mix remaining wet ingredients in a bowl.
Add dry ingredients to butter mixture in 3 additions alternating wet and dry ingredients.
Divide and fill each muffin cup full.
3. Bake cupcakes until testers inserted into center comes out clean.
About 18 minutes.
You can’t see from the picture but a mellon baller was used to scoop out the middle of the cake.
Then I added raspberry jam in the middle.
Then some peanut butter frosting.
For the peanut butter frosting recipe go here.
I’m not going to tell you that I ate 5 of these in 24 hours.
So I guess they are terrible right?
This recipe is from Martha Stewart.
: ) Johnna