It’s that time of year again, and it has crept up on me and almost caught me unaware…or should I say unprepared. I think I blinked and just about missed our lovely six week holiday! It went way too fast.
Time now to refocus, stock up on new pencils and paper, clear the white board, reorganise the bookwork shelves, write up endless lists, timetables and schedules, raid our family library and hit the books.
The school year has begun! (eek!)
We are a little late getting started this year….a benefit of homeschooling. Our school life fits into our real life and is fluid when it needs to be.
We have welcomed home our two missionary travellers and heard a few tales from their different adventures overseas. It has taken time for them both to adjust back into family life, but they have been enriched by their experiences of serving others and being a part of something bigger than themselves.
The rest of us had a lovely and busy holiday, with many visitors, as usual. Mama Bear’s kitchen certainly gets a workout over the summer…..lots of opportunities to try out new cupcake recipes!!
With that in mind, I am here to say ‘hooray! let’s kick off the school year with a childhood favourite, Peanut butter and jelly cupcakes. While us Aussies call ‘jelly’ jam and and ‘jello’ jelly, let us not get confused and state plainly that these cupcakes have a rich peanut butter and raspberry jam frosting on top of a vanilla cupcake with a dollop of jam hidden inside.
YUMO!
Peanut butter & Jelly cupcakes
2015-03-17 23:16:16
Yields 18
A delicious combination of peanut butter and raspberry jam (jelly)...a real taste sensation. Enjoy!
Prep Time
30 min
Total Time
50 min
Ingredients
- 2 eggs, lightly beaten
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (or 1 250g tub) sour cream
- 1 cup warm water
- 2 cups plain flour, sifted
- 1 3/4 cups castor sugar
- 1 teaspoon bicarb soda
- 1 teaspoon baking powder
- Raspberry jam
Instructions
- Preheat oven to 180 C
- Line two muffin trays with cupcake papers
- Using a hand whisk, combine eggs, oil and vanilla.
- Add sour cream and water ad whisk gently until well combined
- Sift together flour, sugar, soda and powder
- Carefully pour wet mixture into dry mix and whisk together until well combined
- Scoop mixture into cupcake papers util each is 2/3 full
- Carefully drop a good teaspoon of raspberry jam onto the top of each cupcake. Swirl gently until only just mixed in.
- Bake in moderate oven for 18 - 20 min or until firm to touch
- Cool on wire rack
- Peanut butter frosting
- 125g butter at room temp
- 125g cream cheese
- 1 teaspoon vanilla extract
- 1 cup natural crunchy peanut butter
- Approx 3 - 4 cups icing mixture
- Pure cream
- Raspberry jam (jelly)
- In an electric mixer on medium speed, beat butter until light and fluffy, about 2 - 3 minutes
- Add cream cheese and beat another two minutes
- Add vanilla and peanut butter, mixing on low speed
- Slowly add icing sugar a little at a time. Keep adding until you reach the desired consistecy.
- Add dashings of cream when to stop it becoming stiff
- Spread a stripe of jam inside a disposable piping bag using a butter knife
- Add the peanut butter frosting and pipe onto cold cupcakes using a large open tip
Notes
- You will need to use a large open tip for these, otherwise the crunchy peanut butter won't go through the tip. Trust me, you really want those yummy crunchy bits in the frosting!!
Mama Bear's Kitchen https://mamabearskitchen.com.au/
