One more...

One more cupcake and then I'll move on...
This recipe was also adapted from one of Elizabeth Falkner's recipe's, though I changed a few things here and there.

Originally the recipe was called "Candy Bar Cupcakes", and is meant to taste like a snickers. I changed the batter by using molasses, adding some ingredients and subtracting some ingredients to give it a different and more distinct taste, and then I created my own peanut butter frosting with a less intense peanut butter flavor to go with the cake. Giving this recipe a name proved way more difficult that it should-- it's not a candy bar, it's not totally molasses, but not peanut butter either. It's just... camel.

Camel Cake (no, not caramel, camel.)
1 c sugar
1 stick of butter
1 tsp vanilla extract
2 tbsp + 1 tsp molasses
2 eggs
1 c flour
1/2 c whole wheat flour
1 tsp baking powder
1/2 tsp salt
3/4 c milk

-Preheat the oven to 350º F
- Cream the butter and sugar for about 3 minutes, add the molasses and vanilla, and then add the eggs one at a time, making sure to mix well in between each addition
-In a separate bowl, sift the flours, baking powder, and salt
-Add the flour and milk alternately, dividing the flour into three additions and the milk into two
-Fill cupcake liners 3/4 full and bake for about 20-25 minutes


Peanut Buttery Frosting
3/4 c peanut butter (I used crunchy)
1/2 stick butter, softened
3 tbsp honey
1/2 tsp vanilla
1/3 c of heavy cream
2 c powdered sugar, sifted

-Combine the first 5 ingredients and make sure they are well mixed, then add the powdered sugar. -Adjust by adding more powdered sugar or cream until you reach the desired consistency

I was really happy with the way these came out, and I got some pretty reassuring approval from my family as well, so I hope you like them too!