Peanut Butter & Jelly Cupcakes

This is a peanut butter and jelly sandwich turned cupcake! I’ve chosen a white cake for the base as the white bread of our sandwich, a fresh raspberry filling, and sweet peanut butter frosting. You’re welcome to use jam if necessary for the filling, but I find the fresh filling provides a much needed tartness to the sugary aspect of the cake and frosting. Serve these cupcakes with a little carton of milk and you’re sure to please!

Ingredients:
Cake
1 cup whole milk, room temperature
6 egg whites, room temperature
1 teaspoon vanilla
2 1/4 cups cake flour
1 3/4 cups white sugar
4 teaspoons baking powder
1 teaspoon salt
12 tbs unsalted butter, cut into 12 pieces, room temperature

Filling
1 pint fresh raspberries
1 lemon, juiced (about 1/4 cup)
1/2 cup sugar
3 tbs corn starch
2 tbs water

Frosting
1 1/2 cups peanut butter
1 2/3 cups powdered sugar
1/2 cup (1 stick) room temperature butter
1/2 teaspoon kosher salt
2-3 tbs of heavy cream

Directions
For the cake:
1. Preheat oven to 350. Whisk the milk, egg whites, and vanilla until totally incorporated.
2. Add the flour, sugar, baking powder, and salt into the mixer and beat on low speed until combined.
3. Add the butter one piece at a time into the flour mixture and beat on medium-low speed until it turns into moist crumbs.
4. Beat in the milk mixture on medium speed, reserving 1/2 a cup. The mixture will become light and fluffy after about a minute. Add the rest of the milk; the mixture might look slightly curdled, but that’s normal.
5. Fill cupcake liners 3/4 full and bake 20-23 minutes until a toothpick barely comes out clean. The tops will still be very white. Let cool in pan for 5 minutes and remove promptly to a wire rack to cool completely.
6. Cut a cone shape out of the top of each cupcake and fill with raspberry filling. There will be enough filling to generously fill each cupcake. Frost with a piping bag—the frosting might mix up in the raspberry filling if you use a knife.

For the filling:
1. Combine the raspberries, lemon juice, and sugar in a medium sauce pan on medium heat. Let the mixture cook for about 15 minutes, stirring occasionally and breaking up the raspberries with a spoon, until the juices have released from the raspberries and the mixture resembles jam.
2. Combine the corn starch and water in a small bowl, mixing until there are no chunks of corn starch left. Add to the raspberry mixture and cook until thickened. Let the mixture stand 30 minutes before transferring to a container to chill.

I love filling!

For the frosting:
1. Beat the peanut butter, powdered sugar, butter, and salt at medium speed until combined. If mixture seems too thick, add a tbs of heavy cream at a time until it reaches your desired consistency.
2. Increase speed to medium high for 30 seconds until the mixture is light and fluffy.

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