Peanut Butter Cupcakes

Peanut Butter Cupcakes 2/3 - cup shortening 1 1/2 - cups granulated sugar 3 - eggs 1 - cup creamy peanut butter 3/4 - cup milk 1 - tsp vanilla extract 2 - tsp baking powder 1 3/4 - cups all purpose flour Cream shortening and sugar together. Add eggs and beat well. Add peanut butter and beat well. Add milk and vanilla extract alternately with the baking powder and flour. Using a ice cream scooper fill the muffing liners about 3/4 full with batter. Bake at 350 for about 20 -25 minutes or until golden brown and a toothpick inserted comes out clean. Cool cupcakes completely on a wire rack and frost with peanut butter frosting . Peanut Butter Frosting: 1 - 16 oz box (1lb) powdered sugar 1 - stick margarine, softened (1/2 cup) 1/2 cup creamy peanut butter 1 - tsp vanilla extract milk (about 3 - 4 tablespoons) Reeses pieces for garnish Cream powdered sugar and margarine together, add peanut butter. Mix well, add vanilla extract and enough milk to make it easy enough to spread. Beat mixture together until you have the consistency you want. Frost cupcakes when completely cooled.