For Father's Day, made my amazing dad some cupcakes!
I love peanut butter - so decided to forget the chocolate (for once!) and bake something different!
These turned out so good!! I did use butter instead of shortening for the icing - I am a butter kinda girl!!
Je t'aime papa!! (Love you dad!!) xoxo
Peanut Butter and Jelly Cupcakes
from Mixing Bowl magazine
1 cup sugar (used a little less)
1/2 cup butter, softened
1/2 cup milk (used low fat)
1/2 cup vegetable oil (used Canola)
1 teaspon vanilla extract
1 teaspoon vanilla bean seeds/paste (didn't have, so didn't use)
3 large eggs
2 1/2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
Strawberry, grape or your favorite jelly (used strawberry)
Peanut Butter frosting
Preheat oven to 350F. Line 24 muffin cups with paper bake cups; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat to a nice fluffly consistency. Slowly add milk, oil, vanilla extract and vanilla bean seeds. Shen all combined, add eggs, one at a time.
In a medium bowl, sift together flour, baking soda, baking powder and salt. Add dry ingredients to wet ingredients, mixing well.
Fill prepared muffin cups. Bake 15 to 20 minutes or until a toothpick inserted into centers comes out clean. Don't overbake! Cool completely on a wire rack.
When cooled, fill a pastry bag or injector with your jelly of choice. Insert the bag or injector about 1/2 inch into each cupcake, and fill the cupcake with as much jelly as you would like. Top your cupcakes with the Peanut Butter frosting and drizzle more jelly on top of the frosting.
Peanut Butter Frosting
In a medium bowl, combine 1 1/2 cups shortening (I used butter), 1/2 cup peanut butter (or moe tot aste) and 2 teaspoons vanilla. Beat with an electric mixer on medium to high speed until combined. Slowly beat in 3 cups powdered sugar and mix until well combined. Add milk, a tablespoon at a time, until the frosting is fluffly and creamy.