PB&J Cupcakes
Recipe: #24805
August 31, 2016
Categories: Desserts, Cakes, Cupcakes, Snacks, Eggs, Baby Shower, Birthday, Mothers Day, Picnic, Potluck Valentine's Day, Oven Bake, Vegetarian, Flour, Butter/Margarine, Kosher Dairy, more
"From one of our national supermarkets monthly magazine (AUGUST 2016). HAVE NOT included cooling time in times."
Ingredients
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- FOR PEANUT BUTTER FROSTING
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Nutritional
- Serving Size: 1 (157.7 g)
- Calories 641.5
- Total Fat - 41.2 g
- Saturated Fat - 25.5 g
- Cholesterol - 140.2 mg
- Sodium - 374.9 mg
- Total Carbohydrate - 67 g
- Dietary Fiber - 2.2 g
- Sugars - 51.9 g
- Protein - 5.4 g
- Calcium - 65.8 mg
- Iron - 1 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180C.
Step 2
Line a 12 holes, 1/3 cup (80ml) muffin pan with paper cases.
Step 3
Use an electric mixer to beat the butter, peanut butter and sugar in a bowl until pale and creamy and then add the eggs, 1 at a time, beating well after each addition and then stir in the flour, sour cream and milk, in alternation batches.
Step 4
Spoon evenly among the lined pans.
Step 5
Bake for 25 minutes or until a skewer inserted in the centres comes out clean and set aside on a cake rack to cool.
Step 6
Meanwhile, melt the jam in a small saucepan over medium heat and then strain through a fine sieve to remove the seeds.
Step 7
Use a small serrated knife to cut a 4cm wide, 2cm deep cone from the centre of each cupcake and spoon two-thirds of the jam into the holes.
Step 8
To make the peanut butter frosting, use an electric mixer to beat butter in a bowl until very pale and then add the peanut butter and beat well till combined.
Step 9
Gradually add icing sugar, beating well after each addition and then add milk and beat to combine.
Step 10
Place frosting in a piping bag fitted with a 2cm fluted nozzle and pipe evenly over each cupcake and then top each with a spoonful of the remaining jam.
Tips
No special items needed.