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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.

Category: BakingServes: 18Time: 35 minComplexity: 2/5

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

  1. Heat the oven to 350°F (moderate). Grease muffin tins.
  2. Cream together the butter, peanut butter, and sugar. Add the beaten eggs.
  3. Sift the blend, baking powder, and salt together and add alternately with the milk to the first mixture. Add the vanilla.
  4. Rest the batter 10 minutes (recommended for gluten-free muffin batters), then fill the greased muffin tins about two-thirds full.
  5. Make for about 20 minutes at 350°F, until set and lightly browned.
  6. Cool in the tins 5 minutes, then turn out.

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