Friday, July 8, 2011

Peanut Butter and Jam Cupcakes

So I ran out of blogging material and it's been awhile since my last blog so I thought I'd make some cupcakes.  Of course it's 35 degrees outside and ridiculously humid outside but my curly hair can take it. I also got these cute Peanuts cupcake liners that I just had to use.

I made a vanilla or butter cake, cupcake and filled it with strawberry jam topped with peanut butter frosting AND strawberry frosting but unfortunately by the time I came around to making the strawberry one my butter was way too soft and I ended up with a really runny frosting.  I didn't have enough time to firm it up so it looks really funny in the pictures.

This recipe is now my new stand-by cupcake recipe, it looks kinda funny after it's made if you don't get the butter really soft but it still tastes great!

Yellow Butter Cupcakes (makes 18)

2 eggs
2/3 cup sour cream (full fat)
1 1/2 tsp. vanilla extract
2 cups cake flour
1 cup sugar
1/2 tsp. baking soda, baking powder and salt
3/4 cup unsalted butter

Mix all of the dry ingredients in a bowl (this will be your main bowl), in another bowl mix eggs, vanilla and 3 Tbsp. of the sour cream.  Add the butter and sour cream to the dry ingredients, mix in.  Slowly add the egg mixture, blend for a couple of seconds and you are ready to put the batter into the cupcake tin. Bake at 350 degrees for 15 minutes.  Cool in tins for 10 mins.

Peanut Butter Frosting

1/4 cup butter
3/4 cup peanut butter
1 cup powdered sugar
1 tsp. vanilla extract

Mix all together until you get a desired consistency.

Jam Frosting

1/4 cup butter
1/4 cup jam
2 cups powdered sugar
1 T. milk (if needed)

Mix all together until you get a desired consistency.

Assemble all together and om nom nom!


1 comment:

  1. Those look totally yummy. Best PB&J ever! I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you'd come by and link your cupcakes up.