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Peanut Butter and Jelly Cupcakes Recipe

   
 

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     Peanut Butter and Jelly Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   2 dozen cupcakes

Ingredients
Basic Buttermilk Cake
Peanut Butter Frosting-
1/2 cup creamy peanut butter
2 tbsp. unsalted butter, softened
3 tbsp. heavy cream
2 cups confectioners' sugar (sifted if lumpy)
1/4 cup grape jelly
 

Instructions
Make the batter as directed in the basic cake recipe. Line two muffin tins (1/2 cup size) with paper liners. Fill cups 3/4 full (you may have a little batter left). Bake cupcakes 15 to 18 minutes, until a toothpick inserted in the center comes out clean. Cool in pan on a rack for 2 minutes. Then turn the cupcakes out on a rack to cool completely before frosting (at this point, cupcakes can be frozen for 2 to 3 weeks).
Beat peanut butter and butter until smooth, either in a large bowl or using an electric mixer. Add the cream and sugar and beat until creamy. Then, frost the cupcakes, and with your fingertip, scoop out a small amount of the frosting from the center of the cake.
Place the jelly in a glass dish and heat in a microwave approzimately 1 minute until softened. Place 1/2 tsp. of jelly in the center of each cupcake.


Originally Submitted
2/23/2009





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