In the beginning of December my cousin Tara and her husband Paddy had a little baby girl named Ellie Mae Coyle. I decided to come down the weekend she was able to leave the hospital to meet the new baby. I made these peanut butter and jelly cupcakes (not necessarily for the baby…but you get what i mean!) I had bought these adorable cupcake wrappers that come with decorations of little baby animals that you can place in your cupcakes; they probably sell for $15 in kitchen stores but I bought mine at Marshall’s for about $7/10. I also bought these to go boxes that made the cupcakes seem more professional! When i sent pictures of the cupcakes in the box, my friends thought I had purchased them from a store!
Anyways here’s the recipe for the peanut butter and jelly cupcakes!
*makes 30 cupcakes
2 1/4 cups cake flour (I used Swan’s Down brand)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Jelly/ jam ( I used Welch’s concord grape and Welch’s strawberry spread)
Preheat oven to 350 F and line cupcake trays.
1. Sift together the flour, baking powder and salt.
2. In a medium bowl, whisk together the milk and egg whites.
3. Place the sugar and butter into a stand mixer (with the paddle attachment) on medium speed for a full 3 minutes, until light. Beat in the vanilla, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.
3. Distribute the batter between the cupcake tins, filling each well 2/3 full.
4. Bake for 18-22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on wire rack.
5. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I used an apple corer.
6. Fill the center of each cupcake with jelly or jam.
Peanut Butter buttercream frosting:
3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream
Bar of chocolate for shaved decoration (I used a Flake chocolate bar)
1. Cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
3. Pipe frosting onto cooled cupcakes and shave chocolate directly ontop of piped frosting.
Share and enjoy!