I used Skippy Peanut Butter and ended up with 1 ½ cup of peanut butter. I also used fresh buttermilk for the milk called for in the recipe. The batter consistency was thick yet fluffy. I filled 24 cupcake liners almost to the top and baked them at 350 degrees for 20 minutes. They rose up beautifully filling up my house with a wonderful peanut-y aroma. They baked up a round golden brown top shape, some with slight cracks. The cupcakes do not overflow while baking, they hold their shape well. I did not find a problem with the cupcakes sticking to the paper liner. The ingredients, directions, baking time were spot on! I liked that it yielded exactly 24 cupcakes just as recipe states. The cupcake top was borderline hard more like a muffin. With my first bite I noticed the cupcakes were moist, fresh tasting, not dry, but light and fluffy. There is a good peanut-y flavor, but not overpowering and not too sweet. Thou I wouldn’t have minded a stronger peanut butter flavor (personal preference). To finish the cupcakes I frosted them with, “Rich Chocolate Frosting,” also from this website, onto the cupcakes. I sent these off with hubs to share with his coworkers.
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I used Skippy Peanut Butter and ended up with 1 ½ cup of peanut butter. I also used fresh...