PEANUT BUTTER + HONEY CUPCAKE RECIPE
Makes 24 cupcakes.
Ingredients: 2 1/2 cups all purpose flour, 2 cups sugar, 2 teaspoons baking soda, 1/2 teaspoon salt, 1/2 tablespoon vanilla extract, 2/3 cup oil (vegetable, canola or peanut), 2 teaspoons distilled white vinegar and 2 cups water. In a large bowl whisk together all the wet ingredients. In a smaller bowl whisk together all the dry ingredients. Add half of the dry ingredients to the wet and whisk until just combined, repeat with the second half.
*Note: This batter will be very wet, a pourable liquid. Fill lined cupcake pan with batter so cups are 2/3 full. I find it is easiest to pour the batter from a small pitcher or glass measuring cup instead of spooning it into the pan. Bake in a preheated oven to 350 F. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. This recipes makes very moist cupcakes that can be stored in an airtight container in the refrigerator for up to 3 days before consumed. Although they are best the first day.
The Peanut Butter Icing recipe was posted in Cupcake Mixology. You pipe the peanut butter frosting on the cupcakes in a circle and then fill the center with honey. So Delicious! Enjoy.
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