I don't know what the weather has been like where you are, but here in Connecticut, it's been dreary and rainy all week. Perfect weather for baking.
I saw a recipe for peanut butter and jelly cupcakes. It was a really cute recipe - peanut butter cupcakes with a peanut butter whipped cream frosting. Then you make a little well on the top of the frosting and put a dab of jelly. Cute idea, but not really a peanut butter and jelly cupcake, if you ask me. I tweaked the recipe a little bit and decided to do the peanut butter cupcake and the peanut butter frosting, but fill the inside of the cupcake with jelly.
People like pictures in blog posts, so I'm showing you pictures of how I made these cupcakes. Part 2 will have the filling and frosting.
Here's what you need - flour, baking soda, baking powder, salt, butter, sugar, peanut butter, 3 eggs, vanilla and sour cream.Whisk together 1 3/4 cups of flour, 2 1/4 teaspoons of baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
In another bowl, with an electric mixer, cream the butter and sugar together until they are fluffy.
Reduce mixer to low speed and add in the peanut butter. Add eggs one at a time and beat until each one is incorporated. (3 eggs total.) Then mix in 1/2 teaspoon of vanilla extract.
Gradually add the flour mixture until it is fully combined. Then add 1/2 cup of sour cream.
Divide evenly among muffin tins with liners.
Bake at 350° for 19-22 minutes. Rotate pan once during baking.
Cool on wire rack. Check out my fancy cupcake liner papers! I got them at Michael's for cheap, maybe $1.99 for 75 wrappers. Cute, huh?
Stay tuned for part 2, filling and frosting peanut butter and jelly cupcakes. Also, there will be a surprise twist that you will never see coming!