The Spice Cookbook, 1964
1 hour — 2 dozen cupcakes | |||||||||||||||||||||||||||||||||||
Ingredients
| |||||||||||||||||||||||||||||||||||
InstructionsSift together the first 3 ingredients and set aside. Blend shortening with peanut butter, cloves, and cinnamon. Gradually add sugar, mixing well after each addition. Beat in eggs, 1 at a time. Add flour alternately with milk, beginning and ending with flour. Line cupcake pans with #110 paper cupcake liners. Spoon in batter, filling them 3/4 full. Bake in a moderate oven (375F) 20 to 25 minutes or until a toothpick inserted in center comes out clean. Remove from oven an cool on wire racks. Frost with Peanut Butter Frosting [2]. Store in a tightly covered cake box. |
|||||||||||||||||||||||||||||||||||
NotesTry Chocolate Cream Frosting [3] for a great alternative! |