Instant Peanut Butter Cupcakes

2016-11-03-07-54-46-smI have always used the Mennonite Community Cookbook peanut butter cupcake recipe in the past. It makes a good, peanutty cupcake.

I had my mind on peanut butter cupcakes yesterday, but I had pulled out several cookbooks, to see if anything else caught my eye. I ran across this recipe in the 1997 edition of Joy of Cooking, and had to try it. It was perfect for my needs—I was only starting my baking at 9 pm, and needed something quick to make. But surely, this couldn’t work—no separate mixing of wet and dry ingredients, no beating air into the butter, just throw it all together…

Combine in a food processor:

1 ¼ cups all-purpose flour
¾ cup brown sugar
1 ½ tsp baking powder
½ tsp salt
¾ cup milk
1/3 cup peanut butter
1 egg
1 Tbsp unsalted butter, softened
1 Tbsp vegetable oil
1 tsp vanilla
¾ cup chocolate chips

Pulse for a few seconds to mix. Scrape the sides of the bowl. Pulse until smooth. Fill cupcake tins two-thirds full (I poured the batter directly from the food processor bowl) and bake at 350°F for 25 to 30 minutes.

I was dubious, but the result was fantastic—pretty cupcakes that taste great! Of course, cleaning the food processor takes a lot longer than cleaning a mixing bowl and beaters, but the speed at which I got the cupcakes into the oven was worth the extra cleaning.

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