not your momma’s pb&j

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got a sweet tooth and a hankerin’ for some childhood nostalgia? then you’ve come to the right place! these are my most prized (and popular, especially with my eight year old niece mahal) culinary creation. I know it may sound a little weird but I promise you these pb&j cupcakes are the greatest things ever. don’t believe me? make them for yourself! I’d give you the recipe, but then I’d have to kill you…. ok fine, I’ll fork it over. (food pun intended)

LORI’S PBJ CUPCAKES
– makes 12 to 14 large cupcakes or 24 minis –

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (kosher only people, its the best)
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
3/4 (or so, go slowly and check the consistency) cup milk
2 teaspoons vanilla extract
a bunch of grape jelly

Preheat oven to 350 degrees. Line pans with cupcake wrapper…or don’t, live dangerously!
cream together butter and sugar. in a separate bowl sift flour, salt, &baking powder together. once sugar and butter are nice and fluffy add the eggs in one at a time make sure they are well incorporated. add vanilla. add flour mixture one scoop at a time, alternating with the milk. you may need less milk, you may need more. play with it! next spoon, scoop, or squirt, whatever you want to do, that grape jelly into cupcake tins. bake for aboooout 12 minutes. just keep an eye on them, every oven is different. cool on wire rack when golden brown. when cooled make holes in the center (I like to use a little apple corer like this one because it makes the perfect size spot for that jelly to hang out. fill each hole with a generous amount of jelly. (I guess you could use strawberry, or really any flavor you like, or even an assortment! I like to use purple sprinkles to let people know its grape jelly or red for strawberry and so on and so on.) also a b&tb tip; this recipe is a wonderful, flavorful, and moist plain base to use for really any flavor cake or cupcake.

PEANUT BUTTER FROSTING- once you’ve made your own you’ll NEVER go back to the can, yek!
– makes 2 1/2 cups (you can double this if you want, who doesn’t love frosting?!)
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup chunky peanut butter
4 ounces cream cheese, softened
2 cups confectioners’ sugar
1/2 tablespoon milk (a few drops more if needed)

In a large bowl, beat the butter, peanut butter, and cream cheese in the bowl of an electric mixer on medium speed until light and fluffy. On low speed, slowly add 1 cup sugar, then a few drops milk. Increase mixer speed to medium-high, and mix thoroughly. Add remaining sugar and a few more drops milk if necessary. Increase mixer speed to high, and mix until frosting is fluffy and reaches a good spreading consistency. Put into a piping bag (or my favorite b&tb tip, a large Ziploc bag! but it MUST be Ziploc, the generic ones aren’t strong enough, they will rip on the seam and you will have a major icing seepage issue on your hands, literally! ha I crack myself up.) pipe generously onto cupcakes and sprinkle with purple sugar crystals, chopped peanuts, whatever your heart desires. now this next step is VERY important. take a cupcake and place it between your thumb and ring finger of your dominant hand. open your mouth as wide as it will go and insert cupcake. bite down. rub your tummy and go mmmmmmmm as you enjoy the deliciousness!

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