Day 18 – Peanut Butter and Jelly Cupcakes

18 Aug

Because there’s more than one way to make a PB & J!!  These Peanut Butter and Jelly Cupcakes (recipe below from une gamine dans la cuisine) are totally different from the ones we made last week!

Peanut Butter and Jelly Cupcake          mini Peanut Butter and Jelly Cupcake

Cupcakes have an almost angel food cake density.  (Minis aren’t quite as nice cause they are super-dense!)  They have an even taste, not bold or overly sweet.  Light almond flavor.  (Minis also lost a lot of the flavor profile.)

Peanut Butter and Jelly frosting

This cupcake is unique cause all of the PB & J is found in the frosting.  Not the cupcake.  It’s a creamy frosting, not fluffy.  It reminds me of a Peanut Butter, Jelly and honey sandwich…without the bread… (Note: I added extra powdered sugar to thicken.)

Cupcake filled          Mini cupcakes filled

Just a dollop of jam or jelly.  Not much to say about that.  (I put the ‘caps’ back on after the jelly — good trick, especially if you core too big a hole.)

Peanut Butter and Jelly Cupcake          Mini Peanut Butter and Jelly Cupcake          Peanut Butter and Jelly Cupcake halved

This whole is better than its parts, for sure!  The light sweetness of the cake balances nicely with the sweet frosting.  (Minis don’t offer the same balance.  Not enough cake to hold up to frosting.  In short, don’t do minis!)  And, you can top with a chocolate chip or a dollop of frosting!  I like options!!

Scoring Sheet:

– Cupcake Taste: 5

– Frosting Taste: 4

– Overall Taste: 4.5

– Appearance: 4

– Ease of Making: 3.5

– TOTAL: 21

RECIPE

Peanut Butter and Jelly Cupcakes (recipe from une gamine dans la cuisine)

cupcake ingredients
2 cups Cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
10 Tablespoons (that’s 1 1/4-sticks)unsalted butter, softened to room temperature
1 cup sugar
3 room temperature eggs
1 teaspoon pure almond extract
3/4 cup room temperature sour cream (or plain yogurt)

filling ingredients
1/2 cup seedless raspberry jam, well-stirred and at room temperature.

frosting ingredients
1/2 cup (that’s 1 stick) unsalted butter, softened to room temperature
4 oz cream cheese, softened to room temperature
1/2 cup smooth peanut butter
1/2 teaspoon salt
2 Tablespoons cocoa powder (I used Hershey’s Special Dark)
1/2 cup maple syrup
3/4 cup seedless raspberry jam (feel free to use your favourite flavour)
3-4 cups confectioners’ sugar

For directions visit une gamine dans la cuisine.

*Tomorrow: Funfetti Cupcakes*

One Response to “Day 18 – Peanut Butter and Jelly Cupcakes”

Trackbacks/Pingbacks

  1. Monthly Competition #1 | my year of cupcakes - August 31, 2013

    […] Week 3 – Peanut Butter & Jelly Cupcakes […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: