Peanut Butter Cup Cakes
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Peanut Butter Cup Cakes' in Aunt Sammy's Radio Recipes Revised, U.S. Department of Agriculture, Bureau of Home Economics, issued May 1931 (Van Deman & Yeatman) — a U.S. federal work, public domain. Text read in full at https://dn720006.ca.archive.org/0/items/auntsammysradior1931unit/auntsammysradior1931unit_djvu.txt (Internet Archive djvu text, CAT copy). This is the 1931 Revised edition; no part of this entry is attributed to the 1927 first edition. Conversion: the original's 3 cups sifted soft-wheat flour (375 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup); baking powder is specified gluten-free; a 10-minute batter rest is added per the rule base. The original names no yield; the filed yield of 18 cup cakes is an editorial serving assignment, disclosed here.
Butter and peanut butter creamed together with sugar, then a full three cups of flour alternated with milk — plain cup cakes with the peanut butter baked in, from Aunt Sammy's 1931 cake chapter.
Why this complexity: Fat, peanut butter, and sugar are creamed before the eggs go in; Dry ingredients are added alternately with the milk, butter-cake method.
Ingredients
- 1/4 cup butter
- 1/4 cup peanut butter
- 1 cup sugar
- 2 eggs
- 375 g gluten-free 1:1 baking blend (with gum) (about 3 cups), for the original 3 cups sifted soft-wheat flour (375 g, USDA basis 125 g/cup)
- 4 teaspoons gluten-free baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
Method
- Heat the oven to 350°F (moderate). Grease muffin tins.
- Cream together the butter, peanut butter, and sugar. Add the beaten eggs.
- Sift the blend, baking powder, and salt together and add alternately with the milk to the first mixture. Add the vanilla.
- Rest the batter 10 minutes (recommended for gluten-free muffin batters), then fill the greased muffin tins about two-thirds full.
- Make for about 20 minutes at 350°F, until set and lightly browned.
- Cool in the tins 5 minutes, then turn out.
The verdict so far
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Testimony
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