Peanut Butter and Jelly Cupcakes

We go together like rama lamma lamma ka dinga da dinga dong…

I’ve been singing this song all weekend, often a capella and much to Luther’s dismay.

Because it is Valentine’s Day next week I was trying to come up with something romantic. Now, I’m not a traditionally romantic big  gestures sort of person. I like cards that say  I like you more than pizza and things like that so for my Valentine’s Day cupcakes I was trying to come up with perfect pairings. Like Brie and Strawberries. Or Mac and Cheese… And I came up with

We go together like peanut butter and jelly.

That is why I have been singing to myself.

Yes, these are pb&j cupcakes! And even better yet, they have a surprise heart on the inside.

I had seen these sorts of hidden image cupcakes before but they always needed to be cut in a particular direction. I wanted you to be able to just take a bite out and have a heart show up. I came up with a way to do it and was really pleased to find out that it works!! I wasn’t the first one to figure it so there is a video for you to reference as well.

If you don’t want to do the heart thing you could just put a dollop of jam on top of the peanut butter batter and maybe swirl it around to make it pretty. Yum!

secret heart cupcake pb and j cupcakes peanut butter and jam cupcake

 

PEANUT BUTTER AND JELLY CUPCAKES

PREP

1 basic vanilla cake
¼ cup of jam
pink gel food colouring

100g butter
½ cup peanut butter
1 cup sugar
2 eggs
1 ½ cups flour
1 ½ tsp baking powder
½ cup milk

Preheat oven to 170°C.
Line a muffin tray with cupcake cases.

DO

Make your favourite vanilla cake and use gel food colours to get a vibrant pink colour. Cut of any browned edges of the cake and crumble into a bowl.

Add jam and mix. You want it to be mouldable (like if you were making cake pops) so add more jam if required.

Roll into ½ inch balls. Roll one end of the ball into a point. Press down on the rounded end with your pinky to make a cone shaped indent. Set aside.

Put all the cupcake ingredients into a mixer and beat until combined (about 2 minutes on medium).

Spoon some mixture into the cupcake cases until they are about half full. Push the hearts in the centre of each cupcake. Spread any extra mixture around the hearts.

Bake at 170°C for 15 minutes (or until the top springs back to the touch).

Allow to cool before icing.

 

what if i write something here

what if i write something here

what if i write something here

what if i write something here
what if i write something here

what if i write something here

what if i write something here

PEANUT BUTTER AND JELLY BUTTERCREAM ICING

PREP

100g butter
½ cup peanut butter
2 cups icing sugar
¼ cup milk

125g butter
½ cup jam
2 cups icing sugar
2 Tablespoons milk

Sit all ingredients until they are at room temp.

DO

Beat peanut butter and butter together until creamy. Add icing sugar in 3 lots, beating well after each addition.

Add milk and beat on high for 3-5 minutes, or until light and fluffy. Set aside.

In a new bowl, beat together jam and butter. Add icing sugar in 3 lots, beating well after each addition.

Add milk and beat on high for 3-5 minutes, or until light and fluffy. Set aside.

To ice cupcakes with two-tone icing, prepare a piping bag with a big star tip. Press peanut butter icing into one side of the bag. Press jam icing into the other side of the bag.

Squeeze the icing out until you have both colours coming out. Swirl icing onto cupcakes.

Enojy.

 

pb&j cupcakes

I’ve been really enjoying recipes where I just dump everything in the mixer. There may be a few more like this coming.

Do you have V Day plans?

xo Isabel

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