April 13, 2011

Evan's PB & J Cupcakes

My little nephew, and my husband's God son, just celebrated his 5th birthday last week so I came up with this cupcake in his honor. Every kid loves peanut butter and jelly right? So what better way to honor this long time favorite than by making it into a cupcake. These little critters have a buttery peanut butter frosting and a squirt of jelly inside!


1/2 c. butter
1/2 c. superfine sugar
1/2 tsp vanilla extract
2 large eggs
2/3 c. self-rising flour
5 T milk
Good old-fashion Welch's jelly

For the frosting:

1/2 c. butter
1 3/4 cup confectioner's sugar
1/3 cup peanut butter
4 T milk


Preheat oven to 350 F. Place muffin cups in muffin pan. Beat the butter, sugar and extract until light and fluffy and then add each egg blending well after each addition. Then add the flour and blend, and then using a spatuala, fold in the milk. Evenly distribute the batter into 12 muffin cups and bake for 15-17 minutes or until the cakes are golden in color and a toothpick, when inserted into the cake, comes out clean. Remove from oven and let cool, then remove from the muffin pan to allow them to cool completely before adding the jelly and frosting. 

Once cooled take a knife and make an X on the top of each cake.  Using a decorator bag or other decorating device, use the narrow adaptor and fill bag or canister with jelly. Place the tip into the cupcake and fill until you see the cake slightly expand.

To make the frosting simply whip butter until it is fluffy and then add the sugar and blend. Then add the peanut butter and blend again. Add milk to attain the desired consistancy.

Note...if the frosting is too thick you will have difficulty using a decorator bag or other device to put on the frosting.

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