1/3 c. shortening
1/3 c. peanut butter
1 1/4 c. packed brown sugar
2 eggs
1 tsp. vanilla
1 3/4 c. all-purpose flour
1 tsp. salt
1 c. milk
16 miniature peanut butter cups

In a mixing bowl, cream shortening, peanut butter and brown sugar. Add eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Fill paper-lined muffin tins with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter.

Bake at 350°F for 22 to 24 minutes or until toothpick inserted at an angle comes out clean.

Yield: 16 cupcakes.