1 cup brown sugar
1/4 cup shortening
1/2 cup peanut butter
1 eggs
3/4 cup milk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 pinch salt

Preheat the oven to 350°F. Line a cupcake pan with paper liners, or grease and flour cups. In a large bowl, mix together brown sugar, shortening and peanut butter till light and fluffy. Beat in eggs one at a time, then stir in vanilla. Combine flour, cream of tartar, baking soda and salt and stir into batter alternately with milk. Spoon into prepared cups. Bake 15-20 minutes till the tops spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.