PB&J – The Dessert Version!

This past weekend a friend of mine asked me to help out with a bake sale for her employer – a local music school. Of course I was in! Baking with someone paying for my ingredients, baking for local people, baking for local music lovers, and just…baking! Here‘s the website for the event in case you’re curious (sorry I didn’t get this out beforehand!). In fact, this was part of the reason I decided to start offering to bake for people and deliver (check out the new page on the blog and order something for yourself!).

When thinking about what kids would like and what would taste great, I went for the all time favorite Red Velvet with Cream Cheese Frosting, Chocolate Chip Cookies, and these gorgeous babies. Banana Cupcakes with Jelly Filling and Peanut Butter Frosting. Fancy, delicious, and they looked beautiful with a blackberry on top. I’ve been told by my friend that they were a huge hit! And I kept one for myself for a taste test. Can’t send untested cupcakes out into the world! It would be a crime! = )

Read on for the recipe and more photos…

Ingredients (makes 13…or 12 if you over fill them a bit for that lovely muffin top)

2 medium ripe bananas, mashed (about 1 cup)

1/2 cup buttermilk
4 tablespoons butter, melted
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt

Directions

  • Heat the oven to 350 F and line a 12 cup muffin pan with paper liners.
  • In a medium bowl combine the mashed bananas and buttermilk until smooth.
  • Add the butter, egg, and vanilla and mix until well combined.
  • In a large bowl combine the dry ingredients until well mixed.
  • Pour the wet ingredients into the dry and mix until no large lumps of flour remain. (I did the opposite and it was just fine.)
  • Scoop the batter evenly between the paper liners and bake for 18 to 20 minutes, or until the cakes are golden brown and spring back when gently pressed in the center. (I use my handy dandy 1/4 cup measure and fill it about two-thirds of the way – it’s just the right amount for the cupcake liners!
  • Cool in the pan for three minutes, then transfer to a wire rack to cool completely.

The Filling

3/4 cup of your favorite jam (I used a European blackberry jam that I bought recently at a local, Russian grocery store. Yum!)

  • Once the cakes are cooled completely take a small paring knife and poke it into the center of the cupcake in a cross pattern about 1 inch deep.
  • Take a pastry bag fitted with a small star tip and fill it with the jam.  Press the tip into the cross and pipe in about one tablespoon of jam.  I had problems with the tip because there were large seeds and skins in my jam so i ended up just using the pastry bag without a tip – inserted pretty easily into the cupcakes and was easier to manipulate!
  • Clean off the tops of the cupcakes before frosting so you don’t have any crumbs getting in the way of the prettiness of your peanut butter buttercream.

The Frosting (makes a little too much for 12, actually! Not that I’m complaining…)

8 tablespoons (1 stick) butter, softened
1/2 cup creamy peanut butter
1 teaspoon vanilla
2+ cups powdered sugar (to taste)
1/4 cup milk, plus more if needed for texture and consistency

Directions

  • Cream together the butter and peanut butter until well combined.
  • Add in the powdered sugar (start with 2 cups) and half the milk and mix until smooth, fluffy and your desired piping consistency.
  • Taste and add sugar if you think it’s necessary. The originally recipe called for 3 cups of powdered sugar which is WAY too much. Don’t want to lose the peanut flavor! Or give children more sugar than they need…

So grab a glass of milk and hearken back to your childhood with these delicious cupcakes…

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