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Monday, May 14, 2012

Peanut Buttah Jelly (Cupcake) Time

If this title won't grab you, let me ask you two questions: 1, did you have a childhood? and 2, do you have tastebuds? I'm assuming that this title did in fact grab you because lacking either of those two things would just be sad. This afternoon I was in a baking mood *so rare I know* and got inspiration from one of my favorite childhood staples, the PB&J. Yes, I had a sophisticated palette as a child but even I was a sucker for the PB&J and had more then my fair share. Its something about that classic nutty and fruit blend and contrast in smooth and grainy textures that just makes for a winning combination. SO, today I decided to recreate the magic of lunch boxed goodness and after school snack time in the form of a cupcake, because lez be honest, who doesn't love cupcakes? With a peanut butter cake, a jelly filling, and a fluffy peanut butter buttercream, need I say more? Yes, actually I do need to say more because I need to give you a warning. These are dangerous, will cause you to be highly aggravated if people ask to share, and will also make you animalistic and possessive if you're batch is threatened. You're warned.

PB&J Cupcakes *cupcake base adapted from Martha Stewart

1 3/4 cups all purpose flour
1/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup butter (a stick and a half) room temperature
1 cup sugar
1 cup peanut butter
3 large eggs
2 tbs honey
1 tsp vanilla
3/4 cup plain greek yogurt
1 cup jelly of your choice, I used raspberry

for Peanut Butter Buttercream (my own)
3/4 cup butter (one and a half sticks)
1 cup peanut butter
2 tbs honey
1 tsp vanilla
2 tbs heavy cream
1 3/4 cups powdered sugar

recipe: Preheat the oven to 350 degrees. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. In a bowl fitted with an electric mixer, cream the butter and sugar. Add the peanut butter and beat until light, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, honey, and yogurt, and whip mixture on medium speed for about 5 minutes. Use a rubber spatula and scrape the sides of the bowl to ensure all the ingredients are incorporated. On a low speed or by hand, slowly add the dry ingredients in three batches, and mix until well combined on medium speed for an additional 3 minutes. Pour into cupcake tins and bake with convection on for about 20 minutes, or until a fork is inserted and comes out dry.

into the oven they go

For the buttercream: In a bowl with an electric mixer, cream the butter and peanut butter until well combined. Add the honey, vanilla, and heavy cream, and mix well. Gradually add the powered sugar. Once all is added, beat on medium high for 3 minutes until the frosting is light and fluffy. It should grow in size and should be extremely airy and light.

ASSEMBLY: once the cupcakes are COMPLETELY cooled you may begin. Fill a pastry bag with the jelly. Insert the tip into the center of the cupcake and push down into the center of the cake. Squirt the jelly until it starts to come out of the top (don't worry if it gets on the top, the frosting will cover it up). Using a pastry bag or a frosting spatula, frost the cupcakes with a generous amount of frosting (this frosting is to die for an must be appreciated). Then, lick your fingers, take a bite, and reminisce on skinned knees and playgrounds.

mmm jelly-licious

And now a photoshoot

 look at dat JEllLY
 ugh beautiful.

hungree 4 being a kid

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