Week 31, September 1, 2014 ~ Grown up Peanut Butter and Jelly Cupcakes

I had such higher hopes for the appearance of these cupcakes but alas it was about 90 in my apartment and the frosting refused to be pipeable. I tried to make it work though...at least they tasted good. Since it was the first week of school--no I am not in school but I work at a school. Well anyways I decided to get all nostalgic and make a cupcake version of my favorite school lunch; peanut butter and jelly! But grownup style to remind my self that I am in fact a grownup! What made them grownup was the addition of chambord, which for those who don't know is a black raspberry liquor. I started with a peanut butter cupcake and swirled in a chambord raspberry compote and topped them with I chambord buttercream and a drizzled peanut butter flavored candy melts on top. 

This recipe made 16 cupcakes

For the raspberry compote:

• 4 cups Frozen Raspberries
• 1 cup Sugar
• 4 tbsp Corn Starch
• 3 tbsp Chambord

Instructions

1. Put frozen raspberries in a medium pot and heat on medium-high until berries boil down, about 10-15 minutes.
2. Once raspberries come to a boil, stir in sugar, and return to a boil.
3. Add corn starch and chambord to a separate bowl and stir together and add to the raspberries.
4. Stir vigorously for 1 minute until thickened and there are no clumps of cornstarch.
5. Remove from heat and let cool before adding to cupcakes.

For the peanut butter and jelly cupcakes:

1/2 cup peanut butter
1 cup all-purpose flour
1/4 tsp salt
1/2 cup + 1 tbsp sour cream
2 tsp baking soda
2 large eggs
1/2 tsp pure vanilla extract
1/4 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup white sugar

Raspberry compote

1. Preheat the oven to 350 and line your cupcake tin.

2. Beat the butter, peanut butter, and sugars together till creamy, add the eggs and vanilla and beat again till fluffy.

3. Sift the baking soda, flour and salt and set aside.

4. Beat the sour cream into the butter mixture till smooth.

5. Beat the flour into the mixture at high speed until it’s well-combined, then spoon into your lined cupcake tray. Make sure to only fill 2/3rds full. Add 1 tbsp of the compote to each cupcake and swirl around with a fork.

6. Bake cupcakes for about 15-18 minutes until a toothpick comes out clean. Put on a wire rack to cool.

For the buttercream:

• 2 cups unsalted butter, at room temperature
• 5 cups powdered sugar
• 1/4 cup chambord
• splash of vanilla extract

 Beat the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until its mixed well. Add the Chambord and vanilla, beat on medium-high and whip for another 2 to 3 minutes, until it is light and fluffy. You may need to add extra powdered sugar if it is too liquidy. Or you can add a couple tablespoons heavy cream if too thick still. Then decorate how you want.