Sunday, November 22, 2009

Peanut Butter and Jelly Cupcakes

Use this recipe as a guideline to create your special Nana-style cupcakes. Fill with chocolate ganache, hazelnut chocolate spread, cream cheese or marshmallow fluff. Top with butter cream frosting, chocolate glaze or just an ample shake of confectioner’s sugar. Use what ever you have in the pantry to create a special treat for your special cherub.

For cupcakes:
1 ¾ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup organic unsalted butter (1 stick), room temperature
1 cup all natural granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
¾ cup whole milk
1 cup seedless jam

For frosting:
½ cup organic unsalted butter (1 stick), room temperature
1 cup smooth peanut butter
4 ounces cream cheese, room temperature
4 cups confectioners’ sugar
Candy sprinkles, optional

Preheat the oven to 350°. Place liners into a 12-cup cup cake pan. Whisk the flour, baking powder and silt together in a small bowl. Use an electric mixer to combine ½ cup butter and granulated sugar until fluffy. Add the eggs one at a time. Add the vanilla extract and milk. Pour in the flour and mix until just combined. Use an ice cream scoop to place the batter into the pan. Bake until a tester inserted into the cup cake comes out clean, about 20 minutes. Cool in the pan for 10 minutes and then cool completely on a rack.

Fill a pastry bag or squirt bottle with jam. Insert the tip into the center of the cupcake. Gently squeeze about a tablespoon of jelly into each one.

Use an electric mixer to combine the remaining ½ cup butter, peanut butter and cream cheese. Add the confectioners’ sugar in batches and combine until smooth. If the frosting is too thick, you can add a tablespoon of milk.

Spread the frosting over the cupcakes. Garnish with candy sprinkles.

Yield: 1 dozen yummy cupcakes
Preparation Time: 20 minutes
Bake Time: 20 minutes

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