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Ingenious Miniature PB&J Cupcakes
Serves 35 mini-cupcakes |
How can the classic combination of peanut butter and jelly be even better? Make it in a bite size cupcake!
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Ingredients:
| 1 cup sugar |
| 1 egg |
| 1 cup buttermilk |
| 1/4 teaspoon salt |
| 1 1/4 cups cake flour |
| 1 teaspoon vanilla extract |
| 1/4 cup canola oil |
| 4 cups peanut Butter-buttercream frosting, (add PB to existing frosting) |
| 1/2 cup flour |
| 2 tablespoons unsalted butter, (melted) |
| 1 egg white |
| 3/4 teaspoon baking soda |
| 1 1/2 cups jelly, (grape, more for garnish) |
Directions:
- Preheat oven to 350° F. Put liners into mini muffin tin.
- Sift sugar, salt, both flours and baking soda in a bowl.
- In separate bowl, whisk together oil and butter. Add egg, vanilla, buttermilk and egg white.
- Whisk until evenly mixed. Add ingredients to sugar and flour mix.
- Fill each liner with mix, 3/4 full and bake for 15 minutes. Let cupcake cool.
- Add 1 tablespoon of jelly to each cupcake. Add frosting on top of jelly. Ready to serve!
| Main Ingredient: | Peanut Butter |
| Cooking Method: | Bake |
| Course: | Dessert |
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