Peanut Buttery Cupcakes

• 34 cup all-purpose flour
• 3 tablespoons butter
• 12 teaspoon vanilla extract
• 1 egg
• 1 teaspoon baking powder
• 12 teaspoon salt
• 14 cup smooth peanut butter
• 12 cup milk
• 34 cup light brown sugar
• 34 cup confectioners' sugar
• 14 teaspoon cream of tartar
• 14 cup boiling water
• 12 teaspoon vanilla extract
• 1 egg white

1. Beat all ingredients in large bowl, electric mixer is best.
2. Beat until thick enough to spread.
3. It usually takes approximately 10 minutes.
4. Heat oven to 375F.
5. Grease cupcake tins, or line with paper cups.
6. Sift together flour, salt, and baking powder.
7. Cream the butter and peanut butter until soft and fluffy.
8. Add vanilla extract, then beat in the egg.
9. Cream the sugar into mixture, a little at a time.
10. Blend until smooth and light.
11. Add approximately one third of flour mixture.
12. Stir blending well.
13. Add in half of milk, another 3rd of the flour, the rest of milk, and then flour.
14. Beat well as adding.
15. Spoon the batter into the tins/cups.
16. Bake approximately 20 minutes.
17. Let cool well before frosting!

flour, butter, vanilla, egg, baking powder, salt, smooth peanut butter, milk, light brown sugar, confectioners, cream of tartar, boiling water, vanilla, egg

Taken from www.food.com/recipe/peanut-buttery-cupcakes-33037 (may not work)