Peanut Butter Cupcakes

This post is WAY overdue and I know it. I've been taking a break from blogging and baking due to exams, but this was something I did before my break, I was just too lazy to post it.
As I'd mentioned in my previous post  (see here), I had peanut butter that was expiring. I still had some left to spare, I decided to look for ideas on how to use it. You would not believe the things people do with peanut butter! There were just so many different kinds things you can bake peanut butter with! Anyway, I finally decided on peanut butter cupcakes and did a little tweaking of the recipe as suggested by some other users.

The result? A soft and moist peanut butter muffin. Although some might find the taste of applesauce a little different, nevertheless, it was a nice little muffin. Word of caution though, some of my family members experienced a little sore throat after all that peanut butter muffins. So do eat in moderation! So here's the recipe.

Peanut Butter Muffins (adapted from Allrecipes)
Ingredients:
250g brown sugar
1/4 cup applesauce
1/4 cup vegetable oil
260g peanut butter
2 eggs
1 tsp vanilla extract

1 1/2 cups milk
310g all-purpose flour
1 tsp baking soda
2 tsp cream of tartar 
a pinch of salt

Method:
1. Preheat oven to 175 degrees C (350 degrees F). Line a cupcake pan with paper liners, or grease and flour cups.
2. In a large bowl, mix together brown sugar, peanut butter, applesauce and oil until well combined. Beat in eggs, one at a time, then stir in vanilla.
3. Meanwhile, combine flour, baking soda, salt and cream of tartar in another bowl.
4. Stir the flour mixture into the peanut butter mixture alternately with milk. Spoon into prepared muffin cups.
5. Bake for 15-20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

NOTE: You can replace the oil and applesauce with 100g of shortening, or replace applesauce with another 1/4 cup of oil.