Peanut Butter and Jelly

Cupcake #4-
WIthout a doubt, there is nothing better on this earth than a peanut butter and jelly sandwich. If given the choice, I would eat it for breakfast lunch and dinner 24/7. When I made these cupcakes a few days ago, I was craving a good 'ol pb&j all day long. I couldn't wait to go home and whip one up until I thought, what's better than a pb and j sandwich? A pb and j CUPCAKE. So that's what I did!
Overall, the cupcake got raving reviews from my family and friends. I opted for a peanut butter cake, but was personally a little disappointed with how it turned out. I was going for a stronger, richer peanut butter flavor, but this was milder and fluffier. I would simply recommend adding another 1/4 cup peanut butter to the recipe or fresh chopped peanuts for texture. As far as the frosting went, it was something unlike I'd ever made before. It turned out to be more of a berry meringue, or a cream almost. It was a nice contrast to the jelly center in the cupcake, and did the job of satisfying my craving!

Peanut Butter Cupcake:
2 c. brown sugar
1 stick butter
1 c. smooth peanut butter
2 large eggs
1 1/2 c. milk
2 tsp. vanilla extract
2 1/2 c. flour
1 tsp. baking soda
2 tsp. cream of tartar
Pinch of salt

1) In a large bowl, mix brown sugar, butter, and peanut butter and fluffy
2) Beat in eggs one at a time and stir in vanilla
3)Separately, combine flour, baking soda, cream of tartar and salt
4) Stir into the butter mixture, alternating with the milk
5)Bake for 17-25 minutes at 350 degrees

*When the cupcakes had cooled enough to frost, I filled the center of them with pure jelly. I think it completely made the cupcake. The contrast between the lightly fruit flavored frosting and the sweetness of the jelly on the peanut butter cake was fantastic! I have a tool that cores the center of the cupcake but anyone can do it with a small knife. Just cut a little circle out of the center and fill it up! Be careful not too put in too much or the cupcake will fall apart, about 1/2 tbs.



Jelly Frosting:
1/2 cup jelly of your choice- I used raspberry!
2 tbs. sugar
1 unbeaten egg white

1)Put all ingredients in a double broiler on your stovetop
2)Cook and beat with an electric mixer on high until soft peaks form, about 5 minutes
3)Remove from heat and beat another 2 minutes
4) Frost on cupcake