Cupcake Camp DC, but this year I was finally able to throw my hat in the ring with my take on Peanut Butter and Jelly Cupcakes. With both amateur and professional categories, more than a dozen bakers contributed cupcakes for this year's event benefiting the DC Candlelighter's Foundation, and raising more than $2000 for the children's cancer foundation.
Despite a tornado warning and torrential downpour, lots of cupcake fans showed up to sample flavors like Lemon Lavender, Irish Cream, Spiced Caramel Apple, Cannoli, Spumoni and--the crowd favorite--Chicken and Waffles Cupcakes. After running a test batch of Peanut Butter Cupcakes past my coworkers, I decided to incorporate their suggestion of making both grape and strawberry-filled cakes, so that tasters could pick their favorite PB&J combo. Similarly, I topped a few with chopped peanuts for the chunky peanut butter devotees.
Want to host a Cupcake Camp in your hometown? Check out the Cupcake Camp page for all the how-to details!
A couple of notes: If you decide to make these cupcakes--and I may be biased, but you totally should--you can also make these cupcakes using regular, all-purpose flour, just reduce the amount by 2 tablespoons (though the crumb texture won't be as soft). As for decorations, for the jelly drizzle I diluted some jelly with a tablespoon of water and used a plastic squeezy bottle. Just a bit of advice though--if you try to do this with strawberry jelly, you'll want to pass it through a mesh sieve first to remove the berry pieces. Trust me on this one.
Peanut Butter and Jelly Cupcakes
adapted from Annie's Eats
makes 18-22 cupcakes
2 cups cups cake flour
¾ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 stick unsalted butter, at room temperature
1 cup sugar
1/3 cup brown sugar
2/3 cup creamy peanut butter
3 large eggs
½ cup sour cream (reduced fat is fine)
1 tsp. vanilla extract
¼ cup buttermilk
Grape or strawberry jelly for filling
Chopped peanuts (optional)
Peanut Butter Frosting
2 sticks unsalted butter, at room temperature
2/3 cup creamy peanut butter
3 cups confectioners’ sugar, sifted
Pinch of coarse salt
1½ tsp. vanilla extract
2 tbsp. heavy cream
1. Preheat the oven to 350˚ F. Line cupcake pans
with paper liners. Combine the flour, baking powder, baking soda, and
salt in a medium bowl and whisk to blend.
2. In the bowl of an electric
mixer, combine the butter and sugar and beat on medium-high speed until
light and fluffy. Blend in the peanut butter. Beat in the eggs one at a
time, blending well after each addition and scraping down the sides of
the bowl as needed. Blend in the sour cream.
3. With the mixer on low
speed, mix in half of the dry ingredients, mixing just until
incorporated. Mix in the buttermilk and then the remaining dry
ingredients, mixing each addition just until combined.
4. Divide the batter between the prepared liners filling each about 2/3
full. Bake 18-20 minutes or until a toothpick inserted in the center
comes out clean, rotating the pans halfway through baking. Let cool in
the pans a few minutes, then transfer to a wire rack to cool completely
5. Using a small paring knife to cut a small cone from the top of each cupcake. Cut the tip portion off
of each cone and discard, reserving a disc from each to cover the
filling. Fill each cupcake with a small spoonful of grape or strawberry
jam. Replace the cake discs over the filling.
6. For the frosting, combine the butter and peanut butter in the bowl
of an electric mixer. Beat on medium-high speed until smooth. Mix in the
confectioners’ sugar and salt. With the mixer on low speed, mix in the
vanilla and cream just until incorporated. Increase the mixer speed to
medium-high and whip until light and very fluffy, about 4 minutes. Frost and decorate as desired.