Peanut Butter & Jelly Cupcakes Recipe

Peanut butter cake filled with jelly and topped with peanut butter buttercream.

Recipe:

1 c unbleached flour
1 ts baking soda
1/2 ts fine salt
1 c sugar
1 c peanut butter
1/2 c canola oil
2 room temperature eggs
Jam/jelly
8 oz peanut butter
8 oz softened unsalted butter
1 tb heavy cream
1 1/2-2 c powdered sugar

In the first bowl, sift together the flour, baking soda, and salt.
In the second bowl, cream together the sugar and peanut butter.
Stream in the oil and drop in one egg at a time.
Bake in a lined cupcake tin at 350 for 17-19 minutes.
Cool and fill with jam/jelly (using a pastry bag fitted with a small round tip, insert into the center of the cake and fill).
In the third bowl, cream together the peanut butter and butter. Tip in the cream and blend for 2 minutes.
Sprinkle in the sifted powdered sugar and blend well.
Fill a pastry bag fitted with a tip of your choice. Swirl onto cooled cupcakes.

How to make homemade jam: http://bit.ly/1dk5BLm

Music by: Lisa Jaeggi

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