These little guys accompanied the homemade oatmeal creme pies at an office baby shower that a group of us hosted for dear Mama M a few weeks ago. It just so happens that Mama M has eaten a PB&J sandwich virtually every day of her pregnancy (and maybe just a few before that) and the concept of PB&J tied in well with our school/library theme.
I love me some PB&J as well, and had been hoping for an excuse to present itself that would allow me to dabble with this creation. I already knew the cake from my Lemon Creme Cupcakes (try not to be blown away by my 2009 photography) would be the perfect texture to mimic white bread (sans lemon, of course). And peanut buttercream frosting would be no sweat, so it's no surprise that these turned out to be a hit.
My only regret is the way I decorated these. I typically use a plain tip to frost cupcakes, and I added a dollop of jelly so people would know what they were getting themselves into. I, personally, would recommend some sort of star tip to detract from the flesh tone the peanut butter gives the buttercream frosting. I then might dilute the jelly so it can be drizzled over the top - still giving people an idea as to flavor, but eliminating the 'nipple/boob' effect.
Now you see what I'm talking about, huh. Just a suggestion. You can make PB&J boobie cupcakes if you want - the occasion could, in fact, call for it.
You can make your own jam, or just pick up a couple bottles of squeezable strawberry and grape jelly like I did. Tastes exactly like a PB&J sandwich, just a little sweeter.
Garnish with a slice of banana if that's your kinda thing. Or that and a slice of bacon if you're an Elvis fan. Is that even right? Something tells me jelly wasn't in his favorite sandwich.
But I'm no expert.
FOR THE CAKE: (adapted from my baking addiction)
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
1 stick (1/2 c.) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
- Center a rack in the oven and preheat to 350 degrees. Prepare cupcake tins by lining with papers.
- Whisk together the milk and egg whites in a medium bowl.
- In a separate bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed for a full 3 minutes, until the butter and sugar are fluffy and very light in color.
- Beat in the extract, baking powder, and salt, then add one third of the flour, still beating on medium speed.
- Beat in half of the milk-egg mixture, then beat in half of the remaining flour until incorporated. Add the rest of the milk and eggs, beating until the batter is emulsified, then add the last of the flour.
- Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Scoop batter by the 1/4 cup into the prepared muffin tins.
- Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife or toothpick inserted into the centers should come out clean.
- Cool on wire rack.
1 8oz. package cream cheese
1 stick butter
1 cup creamy peanut butter
1 t. vanilla extract
3-4 cups powdered sugar
- Beat the cream cheese, butter, and peanut butter on high until light and fluffy.
- Add in the vanilla; beat to combine.
- Turn the mixer down to medium speed and gradually add in powdered sugar by the 1/2 cup, until frosting reaches desired consistency.
- Beat frosting on high for a minute or two, until smooth and fluffy.
- Core each cupcake in the center, about one inch in diameter, and about halfway down the height of the cupcake. Discard (or eat) core.
- Pipe your favorite jelly into the center of each cupcake.
- Frost with peanut buttercream and garnish as desired.