Tuesday, April 2, 2013

PB&J Cupcakes

It is my belief that you are never too old for a good old pb&j sandwich.
This recipe caught my eye because what better than combining the comfort of pb&j with the wonderful creation that is a cupcake.
I used less powdered sugar than the recipe called for in the frosting, but other than that I followed it exactly.
It was perfect -- it combined the fluffiness of white bread with the sweetness of jelly and the creaminess of peanut butter.
yield: 24 cupcakes

for the cake
2 1/4C cake flour
1 tbs baking powder
1/2 tsp salt
1 1/4C buttermilk, room temperature
4 egg whites, room temperature
1 1/2C sugar
1 stick (8 tbs) butter, room temperature
1 tsp vanilla extract

for the filling
raspberry jelly (or whatever flavor your heart desires)

for the peanut butter buttercream
3 sticks butter, room temperature
1C creamy peanut butter
2 tbs vanilla extract
3C powdered sugar
6 tbs heavy cream

  1. Preheat the oven to 350 degrees.
  2. Line muffin pan with cupcake liners (or grease pan if not using cupcake liners).
  3. for the cake: In a medium bowl, sift together flour, baking powder, and salt.
  4. In a small bowl, whisk together buttermilk and egg whites.
  5.  In a large bowl (I used my KitchenAid Stand Mixer), cream butter and sugar at medium speed for 3 minutes until light and fluffy.
  6. Beat in vanilla until combined.
  7. Add flour mixture 1/3 at a time, alternating with the buttermilk mixture. Beginning and ending with the flour mixture.
  8. Beat on medium speed for 2 minutes, to make sure the batter is light and airy.
  9. Fill each cupcake liner about 2/3 full.
  10. Bake for 20 minutes, or until a toothpick comes out clean.
  11. Let cool.
  12. for filling: Hollow out a small portion of the center of the cupcake.
  13. Fill the hole with a teaspoon of jelly.
  14. for the buttercream: In a large bowl (or stand mixer with paddle attachment), cream butter and peanut butter on medium speed for 2 minutes.
  15. Turn mixer down to low speed and slowly add powdered sugar, until well combined.
  16. Add vanilla and heavy cream, mixing on low speed until combined.
  17. Beat on medium-high speed for 3 minutes.
  18. Pipe (or spread) frosting onto cooled cupcakes.
  19. Enjoy!

No comments:

Post a Comment