My two favorite foods...peanut butter and cheese, any kind of cheese. I don't need the two together but I think one or both will make almost anything taste better! So, my friend, knowing my fondness of peanut butter and baking, told me about a cake she made and I decided to make it into cupcakes! So here's the recipe for yummy PB&J cupcakes! You could also make a layer cake instead of cupcakes. Bake 2 round cakes instead of cupcakes, use the jelly as the filling, and frost it with the peanut butter buttercream.
For the cakes, bake one box of yellow cake mix according to the box directions. When making cupcakes, I like to use an ice cream scoop like this. I find it keeps them uniform and cuts down on the mess. Once the cupcakes are done, let them cool completely on a cooling rack while you prepare the buttercream. Here's the recipe...
Peanut Butter Buttercream Icing
Recipe from Wilton
1/3 cup solid vegetable shortening (I typically use Crisco)
1/3 cup butter, softened
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 lb. pure cane confectioners sugar
4-6 tablespoons milk
Cream shortening and butter with electric mixer until smooth. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Re-whip before use.
Once the cupcakes are cool, you are ready to fill them with jelly/jam/spread. I have used both grape and strawberry. You can use any flavor you like. To fill them, there are two option. The first is to use the Bismark 230 tip (sold by Wilton) and a piping bag. Insert the tip then squeeze the jelly into the cupcake as you remove the tip (that's what I did for the ones in the picture below). The second is to use a cupcake corer and fill the hole with the jelly. Once you have them filled they should look something like this:
After this, frost the cupcakes with the peanut butter buttercream. I like to use a piping bag fitted with the 1M or 2D tip. As a topper, I used gummy snacks in the shape of the fruit filling. As you can see above, there were grape and strawberry. Here's what the finished product looks like:
For the cakes, bake one box of yellow cake mix according to the box directions. When making cupcakes, I like to use an ice cream scoop like this. I find it keeps them uniform and cuts down on the mess. Once the cupcakes are done, let them cool completely on a cooling rack while you prepare the buttercream. Here's the recipe...
Peanut Butter Buttercream Icing
Recipe from Wilton
1/3 cup solid vegetable shortening (I typically use Crisco)
1/3 cup butter, softened
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 lb. pure cane confectioners sugar
4-6 tablespoons milk
Cream shortening and butter with electric mixer until smooth. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Re-whip before use.
Once the cupcakes are cool, you are ready to fill them with jelly/jam/spread. I have used both grape and strawberry. You can use any flavor you like. To fill them, there are two option. The first is to use the Bismark 230 tip (sold by Wilton) and a piping bag. Insert the tip then squeeze the jelly into the cupcake as you remove the tip (that's what I did for the ones in the picture below). The second is to use a cupcake corer and fill the hole with the jelly. Once you have them filled they should look something like this:
After this, frost the cupcakes with the peanut butter buttercream. I like to use a piping bag fitted with the 1M or 2D tip. As a topper, I used gummy snacks in the shape of the fruit filling. As you can see above, there were grape and strawberry. Here's what the finished product looks like:
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