Wednesday, October 10, 2007

kicking it old school...

i made peanut butter and jelly cupcakes.

they're totally better then anything my mom ever packed me for lunch!

my cat even wanted them, which is a rave review by my standards!

Photo Sharing and Video Hosting at Photobucket

Photo Sharing and Video Hosting at Photobucket
ahh sugar and butter, my favorite part of any cupcake recipe.

here are some pictures. mind you my camera isn't up to "food porn" standards... nor is the lighting (or lack there of) in my new apartment!

Photo Sharing and Video Hosting at Photobucket

i tried the frosting two ways. something about a hand frosted cupcake just makes me happy

Photo Sharing and Video Hosting at Photobucket

the cake itself actually turns a bluish grey color after baking, im sure adding food color would stop this from happening and give you a true "grape" color.

Photo Sharing and Video Hosting at Photobucket

on to the recipie (all ingredients organic unless otherwise noted, not that that would make a difference in the baking)!

grape jelly cupcake:

1 Cup Unsalted, Sweet Cream Butter (softened)
1 Cup Sugar
3 large eggs (I normally use 4 eggs but because of the addition of fruit juice cut one out)
2 Cups all purpose flour (i normally bake with wheat flour but went with white for the color of the cupcake)
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1 cup grape juice (I used RW Knudsen "Just Concord" Unsweetened, it is 100% pure grape juice, no sugars or sweeteners added)
1 cup almond milk (this is like soy milk but from almonds haha, regular milk can be substituted, I used almond milk to bring out a nutty flavor in the cupcake-- worked great)

Cream together butter, sugar, and eggs adding eggs one at a time to blend. Sift dry ingredients together (flour, sodas, powders, salt). Combine juice and milk. Add 1/4 flour mixture to creamed mixture, combine. Add 1/3 juice mixture to creamed mixture, combine. Alternate between flour and juice mixture until all is combined a smooth.

Bake at 350 for 18-22 minutes (22 minutes was perfect time for me and my 20 cupcakes)

Peanut Butter Buttercream:
1/4 cup creamy peanut butter + 1 tablespoon (i used jarred, normally i get that fresh squeezed stuff but decided jarred would probably be a bit sweeter for this recipe)
1/4 cup butter (softened)
3 cups powdered sugar
4 Tablespoons Heavy Whipping Cream (plus a little extra)

Combine and cream ingredients. I originally only used 1/4 cup peanut butter but the frosting was too sweet. I added an additional tablespoon and a splash more of the cream-- and the icing has gotten rave reviews.

I think I found my cupcake round up recipe.

I'll post the revised tomato soup recipe soon... they were a hit though I know it's strange combo!

1 comment:

Stef said...

Love the shot of the cat craving the cupcake! Very fun!