Ingredients
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1
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2
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4
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3
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1
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1
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1
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2
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Directions
Cupcakes With Peanut Butter Icing, Who doesn’t love PB!!! There’s an extra 10 minutes inactive prep time not listed in times Recipe courtesy Paula Deen Episode#: PA1A18, I haven’t tried them yet either, but they sound great I have a bag of self-rising flour and was wondering what I can use it for Now I have a recipe to try , Lee, these were so quick and so easy The icing in wonderful! EVERYONE really enjoyed them and several people couldn’t believe it was a can of frosting with PB mixed in Thanks for sharing!
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Steps
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1
Done
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Cake:. |
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2
Done
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Preheat Oven to 350f. |
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3
Done
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Grease and Flour Cupcake Cups and Place Them in Muffin Tins. |
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4
Done
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Using an Electric Mixer, Cream the Butter Until Fluffy. |
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5
Done
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Add the Sugar and Continue to Cream For Approximately 6 to 8 Minutes. |
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6
Done
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Add the Eggs 1 at a Time, Beating Well After Each Addition. |
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7
Done
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Add the Flour and Milk, Alternating, Into the Creamed Mixture, Beginning and Ending With the Flour. |
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8
Done
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Add the Vanilla and Continue to Beat Until Well Mixed. |
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9
Done
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Divide the Batter Equally Among the Cupcake Papers. |
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10
Done
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Level the Batter by Dropping Muffin Pan on Counter Top to Release the Air Bubbles. |
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11
Done
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Bake For 25 to 35 Minutes or Until Done. |
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12
Done
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Cool in Pan For 5 to 10 Minutes. |
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13
Done
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Icing:. |
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14
Done
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Using a Small Bowl, Combine the Chocolate Frosting and the Peanut Butter and Blend Well. |
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15
Done
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When Cupcakes Have Cooled, Frost the Tops With the Peanut Butter Icing. |
