•Vanilla Cupcake Batter
•Peanut Butter Frosting
•3/4 cup fruit jam or preserves
MAKES 12 CUPCAKES
••••PEANUT BUTTER FROSTING••••
•6 TB unsalted butter, at room temperature
•3/4 cup confectioners' sugar, sifted
•3/4 cup smooth peanut butter
•1/4 cup heavy cream
MAKES ABOUT 1-1/2 CUPS
1. In a bowl, with an electric mixer on medium-low speed, beat the butter, sugar, peanut butter, and cream together until smooth and combined, about 2 minutes; scrape down the sides of the bowl as needed. Use right away. (The frosting can be stored in an airtight container for up to 4 days; bring to room temperature before using.)
••••••••••PB & J CUPCAKES•••••••••
1. Position a rack in the middle of the oven and preheat to 350 degrees. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray.
2. Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until lightly golden and a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Let the cupcakes cool in the pan on the wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
3. Using a paring knife, halve each cupcake horizontally. Spread about 1 TB of jam on each cupcake bottom, then replace the tops. Frost with the buttercream and serve.(The filled and frosted cupcakes can be refrigerated in an airtight container for up to 1 day; bring to room temperature before serving.)
(Source: Cupcakes-Shelly Kaldunski & photo also)
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