Peanut Butter Cups

The Record’s “Recipe of the Week”:
Peanut Butter Cups by Sandy Garoutte

1-3/4 cups all purpose flour
1-1/4 cups packed brown sugar
3 tsp. baking powder
1 tsp. salt
1 cup milk
1/3 cup shortening
1/3 cup peanut butter
1 tsp. vanilla
2 eggs
24 miniature chocolate-covered peanut butter cups, unwrapped

Preheat oven to 350°. Line 24 muffin cups with paper baking cups.

In a large bowl, combine all ingredients except the peanut butter cups. Beat for 2 minutes at medium speed.

Fill the muffin cups 2/3 full. Press a peanut butter cup into each muffin batter until top edges are even with the batter.

Bake 18-28 minutes or until cupcakes spring back when touched lightly. Serve warm or cool.