Peter Pan Peanut Butter Cupcakes recipe

Source: 1963 Peter Pan Cook Booklet

1/2 cup smooth or crunchy Peter Pan Peanut Butter
1/2 cup butter
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 tablespoon baking powder
1 cup milk

Cream peanut butter and butter; add eggs and sugar. Beat until fluffy. Add vanilla extract. Whisk the baking powder into flour and add alternately with milk. Beat on medium speed until light. Spoon into foil lined or regular cupcake papers. Bake about 25 minutes at 350 degrees F. Check after 20 minutes. Cool and frost.

Makes 2 dozen large or 6 dozen miniature cupcakes.

Peter Pan Velvet Frosting:
1/2 cup smooth or crunchy Peter Pan Peanut Butter
1/4 cup butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
3-4 T. canned milk

Cream butter and peanut butter. Add remaining ingredients and beat until smooth.

Variation: Add 1 teaspoon instant coffee for mocha flavor.