*Holly Bake*

Here are the latest cupcakes I made and they were yummy! At first I thought they were a little too sweet, but I think it was because I had already had too much dough and pre-frosting tasting! I had one the next day after lunch and thought they were perfect. The sprinkles were Reeses Ice Cream toppings that were in my cupboard (I don't know if they make them anymore) but would be delicious with chopped up Reeses Pieces cups. Here's the recipe:

Peanut Butter Cupcakes
Sift together:
2 c. flour
1 1/3 c. sugar
3 tsp. baking powder
1 tsp. salt
Add and beat until combined:
1/2 c. shortening
1/3 c. peanut butter
2/3c. milk
Add and beat until combined:
1/3 c. milk
2 eggs
Pour into 24 lined cupcaked pan and bake at350 degrees for 18-20 minutes.

Peanut Butter Frosting:
Beat together:
1/2 c. butter, room tempeture
3 oz. cream cheese, room tempeture
1/2 c. peanut butter
Add:
3 c. confectioners sugar
1-2 Tbsp. milk
Beat until smooth and creamy. If too thick add more milk. If too thin add more confectioners sugar.