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Cupcake Ingredients:

1/3 cup Garden Club creamy peanut butter
3/4 cup water
1/2 cup Hiland butter
1 cup sugar
1 cup brown sugar
2 cups Shawnee Best All Purpose Flour
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1/2 cup Hiland buttermilk
1 teaspoon Griffin's vanilla extract

Frosting Ingredients:

1/4 cup Hiland butter
3 tablespoons unsweetened cocoa powder
3 tablespoons Hiland buttermilk
2 1/3 cups sifted powdered sugar
1 teaspoon Griffin's vanilla extract


Preheat oven to 375 degrees. In a medium saucepan, add peanut butter, water and butter, and bring to a boil. Remove from heat.
In a large mixing bowl, add sugar, brown sugar, flour, salt, and baking soda, and mix well. Add peanut butter mixture to flour mixture, and mix well. Let batter cool a little while you add cupcake liners to muffin pan. Then add buttermilk, eggs and vanilla to batter; mix well. Fill each cupcake liner one-third of the way full with batter and bake for 15 minutes at 375 degrees. Cool completely.

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