Peanut Butter and Jelly Cupcakes скачать в хорошем качестве

Peanut Butter and Jelly Cupcakes

Today's wonderful version of the intro is by:    / kerstinsingsofficial   Found this idea in a grocery store checkout line magazine called "cupcakes and fun stuff" by PILCookbooks. 1 package of cake mix (like golden or yellow) the size that makes 24 cupcakes plus the ingredients you need to prepare the mix (on the box). 2 cups of jelly or jam (you end up using about a cup or so) 1/2 cup butter softened 3/4 cup peanut butter 2 cups powdered sugar 1/2 tsp vanilla 1/4 cup milk Prepare cake mix according to package directions and place into muffin tins lined with paper baking cups. Bake at 350F about 20 minutes until a toothpick inserted in the center comes out clean. Cool completely. Place jam or jelly in a pastry bag fitted with small round tip. **NOTES ABOUT USING JAM*** If you use jam make sure it is smooth enough to pipe through a small round tip. You may have to stir it or even put it in a food processor to get it smooth enough. I used raspberry jam and it was okay because it had no large chunks in it. Even at that I had to switch from a small round tip to a larger tip to accommodate the seeds. Insert the tip into the cupcake and squeeze a bit of jam or jelly into the center of the cupcake. This takes a bit of trial an error because it is difficult to tell how much to put in. All I can tell you is that I put one small "squirt" into each one, about the equivalent to 1/2 tsp into each one and it was perfect. Frosting: Mix peanut butter and butter in a large bowl with an electric mixer. Add powdered sugar and blend until combined and crumbly. Add vanilla and gradually the 1/4 cup milk. Add the milk a little at a time beating until smooth and fluffy. Add enough milk to get to a spreading or piping consistency. I used almost all of the milk. Spread or pipe frosting on cupcakes.