Earlier this month I went to Syracuse to meet up with my best friend from high school. When Tracy & I see each other, whether it has been a year or two since we last were together, its like nothing has changed. This year I was able to see her brother’s Kip & John (and also met John’s family for the first time). We spent some time shopping, eating, and talking – having a lot of fun. One evening Tracy, Kip and I met up with Dan (another friend) and we all went to Olive Garden for dinner. It is great seeing your friends – even if it is once a year – and know that nothing has changed!
One of our shopping stops was the Christmas Tree Shoppe. I just love shopping there! While there I found a cookbook for only $3 – called the Peanut Butter & Co. cookbook. Since I l-o-v-e peanut butter, I couldn’t resist. I have tagged quite a few pages of items I want to make, but today I decided the one I wanted the most was the Peanut Butter & Jelly Cupcake recipe. Mostly because I l-o-v-e peanut butter frosting!!
Peanut Butter & Jelly Cupcakes
from Peanut Butter and Jelly Co.
1-1/2 cups flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 tsp vanilla extract
2 large eggs
1/2 cup whole milk (I did use 2% milk since that is what we use)
3/4 cup strawberry jam (I didn’t measure this-I just put approx a teaspoon of jam in the center)
2 cups Peanut Butter Frosting (recipe will follow)
Makes 1 dozen cupcakes
Preheat oven to 350 degrees. Line 12 muffin cups with paper baking cups.
In a large bowl, sift together the flour, baking powder, and salt, and set aside.
In a separate bowl, cream together the butter, sugar, and vanilla with an electric mixer. Add the eggs, one at a time, beating well after each addition, then add the milk. Slowly add the flour mixture and combine until the batter is uniform. Do not overmix.
Fill each cupcake liner halfway with batter. Drop a tablespoon of the jam in the center of each cupcake and then top with more batter so they are a little more than three-quarters full.
Bake for 20 minutes or until the cupcakes spring back when touched lightly. Let them cool completely before icing with Peanut Butter Frosting.
In a large mixing bowl, use an nelectric mixer to whip the butter and peanut butter together. Add the confectioners’ sugar, salt, and then the milk. Add additional tablespoons of milk or sugar to loosen or tighten the icing, respectively. For best results, use immediately.
These taste awesome – and smelled wonderful baking! My only disappointment was when I cut it looked like the jelly sunk and that I probably didn’t put enough in. Next time I’ll put a little more 🙂