Day 11 – PB and J Cupcakes

11 Aug

In honor of back-to-school season I decided on this PB & J Cupcake (recipe from Food Gal).  I mean, who doesn’t want a PB & J now and then?

PB Cupcake         Mini PB Cupcake

This cupcake is dense, just like a peanut butter cookie.  There are bits of peanut inside, which are lovely.  They break up what is an otherwise (maybe too) dense cake.  It’s also really moist – almost wet.  Nice peanut-y flavor, but not overwhelmingly rich.  (note: the full-size cupcakes sunk a little as they cooled.)

PB Frosting

The frosting is creamy and stable.  It tastes a lot like a light, creamy peanut butter.  Not overly sweet or too thick.

PB & J Cupcake          Mini PB & J Cupcake

With that tiny dollop of jam, the balance is really nice.  Just like a PB & J sandwich.  No single flavor sticks out, it’s really well-balanced.  The jam adds just a little tart.  The nuts a little crunch.  Everything else brings the creaminess.  It may not be an overly exciting cupcake, but very simple and balanced.  Could be a nice after-school snack – won’t spoil the appetite.  The minis are fun and bite-sized.

Scoring Sheet:

– Cupcake Taste: 4

– Frosting Taste: 3.5

– Overall Taste: 3.5

– Appearance: 2.5 (not abundantly cute…)

– Ease of Making: 3.5

– TOTAL: 17

RECIPE

PB & J Cupcakes (recipe from Food Gal)

Peanut Butter and Jelly Cupcakes

(makes 22)

The creamy peanut butter frosting may be crowned with any jelly or jam. Strawberry is suggested, but grape or raspberry would also be delicious. For best flavor, use natural-style peanut butter in the cupcake batter.

1 3/4 cups all-purpose flour

1/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 1/3 cups sugar

2/3 cup creamy peanut butter, preferably natural-style

3 large eggs, room temperature

1/2 teaspoon pure vanilla extract

1/2 cup sour cream, room temperature

3/4 cup coarsely chopped salted, roasted peanuts

Creamy Peanut Butter Frosting (recipe below)

1/2 cup strawberry jam or jelly

Creamy Peanut Butter Frosting

(makes about 3 cups)

6 ounces cream cheese, room temperature

1/3 cup confectioners’ sugar

1/2 teaspoon salt

1 cup creamy peanut butter

1/2 teaspoon pure vanilla extract

1/2 cup heavy cream

For directions visit Food Gal.

*Tomorrow: Cookies & Cream Cupcakes*

2 Responses to “Day 11 – PB and J Cupcakes”

  1. Carolyn Jung August 11, 2013 at 3:53 pm #

    Nice idea to do a mini version. Glad you enjoyed these as much as I did. They are pretty hard to resist.

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