Chocolate Peanut Butter Cupcakes |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
|
Though these fluffy cupcakes have only 7 g of fat, their rich flavor will keep anyone from guessing theyâre light! Donna Roberts of Shumway, Illinois sends the recipe. Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
2/3 cup baking cocoa |
2 teaspoons baking soda |
1/3 cup reduced-fat creamy peanut butter |
1/4 cup canola oil |
1 cup sugar |
1/2 cup sugar blend |
2 cups fat-free milk |
2 tablespoons white vinegar |
1 teaspoon vanilla extract |
frosting: |
1/3 cup reduced-fat creamy peanut butter |
1/4 cup reduced-fat butter |
3 cups confectioners' sugar |
3/4 cup baking cocoa |
1/4 cup fat-free milk |
2 teaspoons vanilla extract |
1/4 teaspoon salt |
1/2 cup jimmies or sprinkles, optional |
Directions:
1. Sift the flour, cocoa and baking soda into a large bowl; set aside. In a small saucepan, cook peanut butter and oil over low heat for 2-3 minutes or until peanut butter is melted. Remove from the heat; stir in sugar and sugar blend until smooth. Stir in the milk, vinegar and vanilla. Pour into flour mixture; stir until blended.
2. Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat peanut butter and butter until light and fluffy. Beat in the confectioners' sugar, cocoa, milk, vanilla and salt. Frost cupcakes. Sprinkle with jimmies if desired. Yield: 2 dozen.
|
|