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I made this recipe today and it turned out awesome! The only change I made was omitting some of the peanut butter. I was weary after reading the reviews and also the large amount of baking powder but, everything turned out lovely! I would suggest for larger rounder cupcakes filling the liner slightly over 3/4 full.
I have tried this recipe 4 times without success. I have adjusted everything I can think of for high altitude.They continue to crater.The batter tastes great, the finished product leave everything to be desired. any suggestions?
I made these with the recipe found in her Cupcake Cookbook. I found them to be a little bit too much of a good thing (VERY peanut butter-y), but my boyfriend LOVED them, especially the frosting. If you have peanut butter lovers in your life make these cupcakes for them. They'll love you for it!
I think the 3/4 tablespoon baking powder is a typo. I've made these cupcakes several times using the 3/4 tablespoon of baking powder and I've never gotten a nice humped cupcakes. Most have sunk or were flat. I just bought Martha Stewart's Cupcake Cookbook and for this recipes, it says to add 3/4 teaspoon baking powder. Too much or too little baking powder can cause your cupcakes to not rise appropriately. I would recommend changing the amount of baking powder to 3/4 teaspoon.
I only used the peanut butter frosting from this recipe and paired it with Martha's One bowl chocolate cupcake. I used 1/4 tsp salt instead of 1/2 tsp because I was worried about it being too salty. That worked for me. I agree with jennifereng1980, though, that it has a strange aftertaste, like a tickle in the back of my throat.
I liked the cupcakes but agree with others who said the frosting was a bit weird, mine were a bit too salty.
Also I had to bake my cupcakes for 25-30 minutes before they were ready.
I made these today and they taste fantastic. Instead of the frosting they suggest, I used Nutella mixed with Buttercream to make it taste a little like a Reece's Peanut Butter Cup. Sooooo good!
fantasticcccccccccccccccccccccc ..thank you for recipe
You probably kept it too short in the oven. The cupcakes are ready when they start to crack on top. And don't open the oven at all for the first 15 minutes.
I made these cupcakes and they all sank in the middle. I followed the recipe exactly. Is the 3/4 tablespoon baking powder a typo?
I agree regarding the frosting. Mind you, this might be due to the fact that I used low-fat cream cheese. It had a funny after taste. The cake part is delicious though. Made way more than 18 - a 12 cupcake tin and a 24 mini cupcake tin.
Everyone liked the cupcakes but we liked them better without the frosting. I baked some of the batter in the very small muffin tins (28 to a pan) - these were perfect small treats.