I know, I know, I have been MIA for a while haven't I. Well there are many reasons for this, excuses maybe not, but still I've been super busy. The thing is I've been wrapped up in my studies, and trust me it paid off with a 4.0 this semester (yes!), and also I've been busy getting ready for my Partners In The Parks Trip to Zion National Park (It was just incredible!). So now you know where I've been but I have been going crazy because I didn't have time too cook! Well maybe that's a false statement since I did cook almost every meal on my camping trip in Zion, oh yes, mexican night, italian pasta bar, and brownies on a camp fire! I must say I have hidden talent with a whisper stove. Trust me the bosses haven't been to happy with the absence of myself and my treats but tomorrow they will be in for a surprise because I'm back!PB&J Cupcakes
Ingredients:
The Cake
1 box of butter recipe yellow cake mix and the other ingredients it calls for
1 tsp vanilla extract
a pinch of salt
jelly of your choice
The Frosting
8 0z. cream cheese
1/2 cup peanut butter
1/2 cup confectioners sugar
Step 1: Preheat your oven and follow the directions on the box of the cake mix. Add in vanilla extract and salt as well.
Step 2: Fill lined cupcake pan.
Step 3: Bake as directed. When finished cool completely.
Step 4: To make the icing whip all the ingredients together.
Step 5: With a piping tip pipe about a tablespoon of jelly into each cupcake. Top them with the icing, you can just spread it on or use a star piping tip. Use a garnish of your choice. ( I used candied peanuts but you can top them with a drop of jelly) If you'd like to make candied peanuts just heat up sugar in a pan and keep stirring until it is melted and caramelized, toss in chopped nuts and there you have it.
Directions:
Secret 1: Mix the batter for about 3 minutes, it will become light and fluffy, plus it will yield you more cupcakes.
Secret 2: Bake the cupcakes for the least amount of time the directions on the box say to. This will give you a lighter more tender cupcake.
Secret 3: Cool completely!!! Take them out of the pan after 5 minutes and set them on a platter to finish cooling.
Secret 4: A ziplock back and a piping tip can be used as an easy alternative to the professional kind.
Secret 5: Let the cream cheese sit on the counter so it can be more easily incorporated with the other ingredients.
Secret 6: We eat with our eyes, make it look pretty!
The Taste
These cupcakes are divine. The cake is tender, the jelly cuts through the peanut butter nicely, and the icing is not too sweet. The crunchy peanuts on top were just delicious as well and provided an unexpected texture. This little dessert is sure to please!
I've found that you can transform something ordinary like a cupcake into something magnificent by just thinking comfort. Who hasn't enjoyed a PB&J when they were a tot. Hey I still love them! I hope you enjoy this scrumptious take on the classic, I know the folks at work will!
-The Curious Cook
