(photo by chris rochelle @ CHOW)
In the midst of all that sugar, you may have thought you were in a chewing gum commercial, but you were wrong. The “Double the Yum” twins caught everyone’s attention, not only with their identicalness, but with a table space adorned with pompom-wielding cheering bananas. These mini-cupcakes are like the richest, most decadent PB & J in one perfect bite. Don’t forget to do the dance and sing the song whilst baking these little gems!
It’s Peanut Butter Jelly Time Cupcakes
Yields 50 mini-cupcakes
CAKE INGREDIENTS
2 1/3 Cups all-purpose flour
2 tablespoons baking powder
¼ teaspoon salt
½ cup butter at room temperature
1 1/3 cups sugar
5 tablespoons Jiffy peanut butter
2 eggs
½ cup milk
½ cup Smucker’s Strawberry jam (the kind with chunks of fruit in it)
1/3 cup chopped, roasted peanuts
FILLING INGREDIENTS
2-3 cups Smucker’s Strawberry jam (the kind with chunks of fruit in it), pureed in blender.
PEANUT BUTTER BUTTERCREAM FROSTING INGREDIENTS
1/3 cup sweetex (or other shortening)
1/3 cup butter at room temperature
¾ cup peanut butter
1 teaspoon vanilla extract
4 cups powdered sugar
5 tablespoons of milk
STRAWBERRY JAM BUTTERCREAM FROSTING INGREDIENTS
½ cup butter, room temperature
2-3 cups powdered sugar
½ teaspoon vanilla extract
½-1 cup Smucker’s Strawberry jam that has been pureed
Milk as needed for texture
red food coloring (until light pink)
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DIRECTIONS:
CUPCAKES
Pre-heat oven to 325.
Combine flour, baking powder and salt in a mixing bowl.
Cream butter and sugar in a mixer. Add peanut butter until well combined. Add eggs one at a time. Mix in dry ingredients and milk, alternating between dry and wet until combined.
Stir in jam and chopped peanuts with a spoon.
Fill baking cups half way (best done with a small dinner spoon) and bake for 18-22 minutes.
Cool on baking tray.
FILLING
Put jam in a blender until all chunks have been smoothed. Place in refrigerator while cupcakes bake to set again.
FROSTING
Peanut Butter Buttercream:
Cream butter and sweetex together in a mixer.
Add peanut butter and vanilla.
Add in powdered sugar, alternating with milk (more or less milk may be needed for correct consistency). (I do this recipe X2 because the frosting is TDF and I like to use a lot on each cupcake!)
Strawberry Jam Buttercream:
Cream butter and jam in a mixer. (jam will need to be pureed to attain the correct texture, more can be added later to reach a true strawberry jam taste, if necessary)
Add vanilla.
Add in powdered sugar and milk (as needed).
Add a drop or two of coloring until “strawberry” pink achieved.
Once cupcakes cool pipe in pureed jam into the center, wilton tip #4 works well for this. For frosting, use any medium-large Wilton star tip (21 or above) and start with the Peanut Butter Buttercream. Using the same size tip, top off the Peanut Butter Buttercream with a small dollop of the pureed Strawberry Jam Buttercream. Eat & Enjoy!!!