Peanut Butter Cupcakes
The Cupcake recipe comes from More from Magnolia:
1 1/2 C self-rising flour
1 1/4 C all-purpose flour
2 sticks unsalted butter, softened
2 C sugar
4 large eggs, room temp.
1 C milk
1 tsp. vanilla
Preheat oven 350. Line two 12 cup muffin tins with papers. In a small bowl combine flours. In a large bowl on medium speed, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with milk and vanilla. With each addition beat until ingredients are incorporated but do not over mix. Carefully spoon the batter into cupcake liners, 3/4 full. Bake 20-25 minutes. Cool for 15 minutes. Remove from tins and cool completely on a wire rack.
Peanut Butter Filling recipe comes from Martha Stewart Baking Handbook
6 tablespoons unsalted butter, room temp.
3/4 C confectioners’ sugar
3/4 C smooth peanut butter
3 tablespoons heavy cream
Combine all ingredients in a medium bowl. Mix on medium-high for 5 minutes or until light and fluffy.
The Buttercream recipe is a variation of the vanilla buttercream recipe from More from Magnolia:
2 stick unsalted butter, softened
6-8 C confectioners’ sugar
1/2 C milk
1/4 C rhubarb strawberry jam
Place butter, 4 cups of sugar, milk and jam in bowl and mix for 3-5 minutes. Gradually add more sugar until correct consistency.
Assemble
When cupcakes are cooled, cut a small portion out of the top (saving the lid) and add a tablespoon of peanut butter filling. Replace the cupcake lid and topp it off with rhubarb & strawberry frosting!
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