Peanut Butter Jelly Cupcakes
Here's my somewhat more elegant take on an American classic. Growing up I was OBSESSED with PBJ sandwiches. Last week, I even made a few peanut butter chocolate cakes. It inspired me to try out this combo. The cake is moist. You can definitely taste the peanut butter.The buttercream is light and has just the right amount of berry flavor. If you want to really pump up the flavors, you can make this into a filled cupcake to which you could add a peanut butter ganache or jam. Let me know what you think!
Ingredients
For the Cupcakes:
- 1 2/3 cups all purpose flour
- 1 cup sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 cup salted butter
- 1/4 cup + 1 TBS smooth peanut butter
- 3 egg whites
- 3 tsp vanilla extract
- 1/2 cup sour cream (120ml)
- 1/2 cup milk (120ml)
For the Italian Buttercream:
- 4 large egg whites
- 1 1/2 cups sugar
- 1/3 cup water
- 1 pinch salt
- 16 ounces unsalted butter at room temperature, cut into 1-inch pieces (32 TBS)
- 1 tsp pure vanilla extract
For the Raspberry Reduction:
- 6 ounces raspberries
- 2 TBS sugar
- Juice of 1/2 of a lemon
- 1 TBS water
Instructions
For the Cupcakes:
Sift together the dry ingredients and give them a good whisk.
Cream the butter, peanut butter and sugar, then mix in the rest of the wet ingredients, eggs, milk, vanilla etc.
Slowly add the wet ingredients to the dry, mixing until just combined.
Fill cup liners about 2/3 the way up and place in middle rack of oven for about 20-25 minutes or until the centers are cooked.
For the Raspberry Reduction:
Place the ingredients in a small sauce pan on medium low heat.
Mash the berries with the back of a spoon or muddler and stir occasionally.
You want to reduce the amount of liquid, intensify the flavor, and thicken the liquid so aim to cook until the mixture is reduced by half.
Strain the reduction and set aside to cool.
For the Italian Buttercream:
Beat the egg whites and 1/3 cup of sugar until soft peaks form.
In a medium saucepan add the remaining sugar and 1/3 cup water and place on low heat.
Stir constantly until sugar melts and becomes clear. Maintain a medium high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately. Run mixer until meringue is body temperature.
Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency
Mix in the cooled berry reduction and pipe onto cupcakes (I used an 869 tip).
those cupcakes are a piece of art. I will attempt to recreate them next weekend
Thanks! Let me know how they turn out!
I’d love to try this recipe as well as many others you’be share! I have always wanted to know what to do and how to store all these non used eggs yolks… Love to read some suggestions! Gracias!!!
Claudia , from Venezuela ?
Thanks Claudia! You can cover put them in a bowl and cover them up, then use them to make a custard!
yummmmmy 🙂
So good!
Love!