Peanut Butter and Jam Cupcakes

Peanut Butter and Jam Cupcakes

4 tbsp butter
1/2 cup peanut butter
1 cup brown sugar
2 eggs
1 tsp vanilla
1 2/3 cup flour
2 tsp baking powder
1/3 cup (just over) milk
jam

Peanut Butter Frosting
1/2 cup butter
1 cup peanut butter
3 tbsp milk
2 cup icing sugar

1. Cream the butter, peanut butter and brown sugar together for a couple of minutes.

2. Mix in the eggs and vanilla.

3. Fold in the dry ingredients (flour and baking powder) alternately with the milk.

4. Half fill the muffin tins with batter and put 1/2 tsp of jam in the centre. Fill the rest of the cup with batter so that the jam isn't showing.

5. Bake for 25 minutes at 350. Should make 12 cupcakes.

6. For the frosting you need to whip together the peanut butter and butter then alternate adding in the milk and the icing sugar.

7. Top the cupcakes with the frosting and devour.

-cupcake recipe from 1001 Cupcakes, frosting recipe from Cupcake Tuesday-
-thanks to Stacy for the homemade raspberry jam-
-thanks to Meghan for the idea for the peanut butter frosting, check out her blog: http://cupcakecrusade.tumblr.com/page/1 -

Boston Cream Cupcakes

Boston Cream Cupcakes

1/2 cup butter/margarine
2/3 cup sugar
3 eggs
2 tsp vanilla
1 1/2 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk
1 pack vanilla pudding mix

18 minutes @ 350

Chocolate Glaze
1 cup chocolate
1/6 cup sugar
1/6 cup water
2 tbsp butter

1. Cream the butter and the sugar together for a couple of minutes.

2. Add in the eggs and vanilla.

3. Alternately add in the dry ingredients and the milk.

4. Evenly fill 12 muffin tins and bake for 18 minutes at 350.

5. Once the cupcakes have cooled cut a well into them and fill them with the made vanilla pudding.

6. In a saucepan heat the chocolate, sugar and water on low heat until melted. Take off the heat and stir in the butter. Friends are best for this job :)

7. Coat the top of the cupcake with the chocolate glaze.

Black Forest Cupcakes

Black Forest Cupcakes

1/3 cup semi-sweet chocolate
1/4 cup butter
1/3 cup sugar
1/3 cup cherry pie filling
2 eggs
3/4 cup flour
3/4 tsp baking powder

whipping cream
cherry pie filling

20 minutes at 350

1. Melt the chocolate and the butter together and let cool a bit.

2. Put just over 3/4 cup of cherry pie filling into a blender/food processor and mix until smooth with just a few chunks. Mix in the eggs, sugar and blended pie filling in with the chocolate mixture.

3. Add the flour and baking powder.

4. Put batter evenly into 9 muffin tins and bake for 20 minutes at 350.

5. Once the cupcakes have cooled cut a small well into each of them and fill it with the liquid from the pie filling.

6. Cover with whipping cream and add chocolate shavings and a cherry on top.

 

Vanilla Cupcakes

Vanilla Cupcakes

1/2 cup butter/margarine
2/3 cup sugar
3 eggs
2 tsp vanilla
1 1/2 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk

18 minutes @ 350

Fluffy Vanilla Icing
1 cup sugar
1/4 tsp cream of tartar
1/3 cup water
2 egg whites
1 tsp vanilla

1. Cream the butter and sugar together.

2. Mix in the eggs and vanilla.

3. Mix together the flour, baking powder and salt. Alternate adding this dry mix and the milk to the butter mixture.

4. Fill a muffin tin evenly with the batter and bake for 18 minutes at 350.

5. Heat the water, sugar and cream of tartar in a pan at med-high heat until the sugar has dissolved and the liquid is bubbling.

6. Whip the egg whites and vanilla until you have soft peaks and gradually add the sugar liquid until you get stiff peaks. (this takes a while and if I didn't have an electric mixer I think my arm would have died)

7. Top the cupcakes with the icing once they have cooled and add sprinkles (because they're awesome)

Pumpkin Cupcakes

Pumpkin Cupcakes

1 can pumpkin puree (~398mL)
4 eggs
1 cup oil
1 3/4 cup sugar
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 cup flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt

25 minutes @350

1. Mix together eggs, sugar, oil and pumpkin.

2. Add in cinnamon, ginger, nutmeg and cloves.

3. Gradually add in the flour, baking powder, baking soda and salt.

4. Spoon into muffin tin. Should make about 18 cupcakes. Bake for 25 minutes at 350.

 5. Add icing if you like, but they are really good on their own.

Raspberry Cupcakes

Raspberry Cupcakes

1/2 cup butter/margarine
1 cup sugar
2 eggs
1 3/4 cup flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup milk
2 tsp vanilla

20 minutes @ 350

Raspberry Whipping Cream:
1 cup whipping cream
5 tbsp pureed raspberries
1/4 cup sugar

1. Blend together butter, eggs and sugar.

2. Add in flour, baking soda and salt.

3. Mix in vanilla and milk.

4. Evenly spoon into muffin tin. (Should fill 12)

5. Bake in oven at 350 for 20 minutes.
6. While cupcakes at baking, puree raspberries until you have enough for 5 tbsp.

7. Whip raspberries, sugar and whipping cream until you get stiff peaks.

8. Cut center out of cupcakes, making sure not to cut through to the bottom. Fill the hole and cover the top with the whipping cream.