1/2 cup vegetable shortening
1 cup sugar
1 tsp vanilla extract
1 1/2 cup all-purpose flour + 1/4 cup
2 1/2 tsps baking powder
1/2 tsp salt
1/2 cup milk + 1/4 cup
1/2 cup powdered peanut butter
1/2 cup grape/apple/or raspberry jam
Blend shortening and sugar well.
Beat in egg and vanilla.
In a separate bowl, combine and blend flour, baking powder, salt, and powdered peanut butter.
Add to shortening mixture alternately with milk.
Gradually add in extra flour and milk until batter reaches your preferred consistency.
Scoop batter into prepared cupcake liners, a little below reasonable half-way mark.
Stir the jam of your choice and collect into clean ziplock bag. Snip a small corner tip of the bag in order to allow jam to flow.
Pipe small globs (grape-sized) into the center of each cup of batter.
Bake at 350 degrees until centers are set.
Allow to cool. Finish with "Parker's Village Peanut Butter Whipped Topping".