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ingredients
1 3/4 cups Cake Flour (spooned and leveled)2 teaspoons Baking Powder1 1/3 cup brown sugar1/3 cup water (hot)4 tablespoons Unsalted Butter (softened)2/3 cup Creamy Peanut Butter2 teaspoons Vanilla Extract1/2 teaspoon Salt1/3 cup Canola oil3 Large Eggs (slightly beaten)1/2 cup sour creamFor the Frosting:3 cups Confectioners Sugar1 cup Butter1 teaspoon Vanilla Extract1 tablespoon Heavy Cream1/4 cup Strawberry PureeStrawberry Puree:1 Pint Strawberries
Combine flour and baking powder in a bowl. Set aside.
In bowl of standing mixer, combine brown sugar and hot water. Mix on low for a few seconds to dissolve sugar. Add butter, peanut butter, vanilla, and salt to combine. Add in oil.
On low “stir” in flour gradually. Remove bowl from mixer. Mix eggs and sour cream. Stir mix into batter. Pour into muffin cups.
Bake at 350 for 18 – 20 minutes until middle of cupcakes spring back. Don’t overcook.
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1st Keep
 kandjfulmer
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