Tuesday, May 11, 2010

PB & J cupcakes

When I was little, my grandmother made this peanut butter snack cake that was bursting with peanut flavor had perfect texture and crumb. She'd bake it in an 8 X 8 dish, then cut it into squares and serve without frosting, sometimes as a casual dessert, or as an after-school snack. I've always loved peanut butter cakes, but I've never been able to duplicate the texture or flavor of that cake. These cupcakes are not an exact match, but they're pretty close. I've fancied them up a bit to include another childhood taste by adding homemade strawberry jam and a simple peanut butter buttercream frosting. I love putting fruit filling into cakes, and unfrosted, they look a bit like tarts, and reminded me of Alice in Wonderland, so I left a couple unfrosted just to mix it up. These cupcakes are delicious any way that you decide to dress them up. They take a bit of time to construct, but are easy enough for even a novice baker.  Recipe for the jam can be found on this blog.


For the cupcakes:
1/2 cup all-purpose flour (I used white whole wheat, but plain white would be fine)
1/4 cup brown sugar (packed)
1/4 cup milk (I used almond, but soy or regular would work as well)
1/4 cup peanut butter
1 very ripe banana
1 egg
1/4 tsp baking powder
1/4 tsp baking soda

For the frosting:
1/4 cup peanut butter
1/4 cup milk
1/4 cup unsalted butter (softened)
2 tbsp powdered sugar (or more to taste)

For the filling:
Strawberry jam, homemade or purchased

Yield 8 cupcakes.

Preheat oven to 350 degrees, and line a muffin tin with 8 cupcake papers.

In a bowl, mash the banana until it is very mushy, then add the peanut butter, egg, milk, and brown sugar. Mix well.

Next, add the flour, baking soda, and baking powder, mixing until just combined. Be careful not to overmix; this can yield tough cupcakes.

Once they are well mixed, use a spoon to ladle the mix into the cupcake papers, filling about 3/4.

Bake for 20 minutes, or until a toothpick inserted comes out clean.  Remove from oven and cool in the pan on a cooling rack.

Once the cupcakes are well cooled, using a paring knife, cut a cone out of the top of the cupcake, as shown in the photo.

Ladle the strawberry jam into the cupcake, then replace the top.


In a bowl, whisk together the peanut butter, butter, and milk until smooth. Add in the powdered sugar, until sweetened to taste.

Using a spoon or spatula, generously spread onto the cupcakes as desired.

May 11, 2010 / by / 2 Comments


Anonymous said...

Seems ok to me.

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