Recipe: Peanut Butter Cupcakes with Meringue Topping

PEANUT BUTTER CUPCAKES

1/3 cup butter, margarine, or other shortening
1/2 cup peanut butter
1 teaspoon vanilla
1 1/3 cups brown sugar, divided use
2 egg yolks plus 1 egg
2 cups sifted flour
3/4 teaspoon salt
2 teaspoons baking powder
1 cup milk
Meringue (recipe follows)
1/2 cup chopped salted peanuts (for topping)

Preheat oven to 350 degrees F. Lightly grease 24 muffin pan cups.

Blend shortening, peanut butter, and vanilla. Gradually add 1 cup of the brown sugar, creaming until light and fluffy. Beat eggs with remaining 1/3 cup brown sugar.

Sift dry ingredients together and add alternately with milk to the peanut butter mixture. Fill prepared muffin pans half full, cover with meringue, and sprinkle with chopped peanuts.

Bake at 350 degrees F.(moderate oven) about 25 minutes or until the meringue is set and well browned.

MERINGUE FOR CUPCAKES:
2 egg whites
1/4 teaspoon salt
1/2 cup brown sugar

Beat egg whites and salt until stiff but not dry and add sugar gradually. Continue beating until the mixture is stiff and glossy.

Makes 24 (2 inch) cupcakes
Source: Peanut and Peanut Butter Recipes: USDA, 1954