Peanut Butter and Jelly Cupcakes!
Oh…My…Goodness : )
I think I’m gonna faint and so will you when you taste one of these.
My dear friend Martha has a super basic vanilla cupcake recipe.
To make it you need:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoons salt
12 tablespoons unsalted butter at room temperature
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
Heat the oven to 350 degrees. Grease or line the cupcake pan. In a medium bowl whisk together flour, baking powder and salt.
In another bowl cream the butter and sugar until it is light and fluffy.
Add eggs one at a time and then beat in vanilla.
Next add the flour mixture and mild alternately scraping the sides and bottom.
Divide the batter evenly among the cupcake liners making each 3/4 full.
Bake for 20 minutes and then transfer to a wire rack to cool.
And now for the fun part!
You are going to scoop out a small hole with a melon baller.
Then put some strawberry preserves in the hole you just made.
Next you will top each cupcake with Peanut Butter Buttercream.
Getting excited right?
For the Peanut Butter Buttercream:
3 sticks unsalted butter softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
2 pounds confectioners’ sugar sifted
6-8 tablespoons heavy cream
In a mixing bowl cream with a hand mixer the butter and peanut butter until fluffy.
Then on low speed slowly add the confectioner’s sugar and blend.
Next add the vanilla and 4 tablespoons of heavy cream. Blend on low and then add an additional 1-4 tablespoons of cream until the consistency is smooth and fluffy.
My daughter uses milk but you will use a lot less verses the heavy cream.
Then put the frosting in a bag and snip a hole at the end to make it a fancy frosted one like the professionals : )
Enjoy your PB & J cake.
The cupcake recipe from Martha Stewart and the Frosting from mybakingaddition.com