Peanut Butter & Jelly Cupcakes

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Chocolate Cupcakes, Peanut Butter Buttercream, Strawberry Jelly, and a pair of Peanut Butter Cookies

This is comfort food compounded!  Chocolate Cupcakes qualify as medicine, amiright?  What happens when we add peanut butter and jelly plus cookies?!  It is a cupcake filled with love and a heavy dose of “everything will be alright.”

Sometimes, I don’t need a good reason to bake cupcakes… sometimes I just like creating something that sounds wonderful.  In this case, peanut butter cookies sounded really good.  So I started with my favorite go-to Chocolate Cupcakes.

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While the cupcakes were cooling, I prepared the cookie batter.  My Homer Laughlin Fiesta Dinnerware Bistro Bowl may not have been designed for mixing cookies, but I use everything I have in the kitchen.

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I’m essentially a traditionalist when it comes to peanut butter cookies… roll a bit of dough in a ball and apply a criss-cross pattern with a fork.  It’s what Grandma Fuller taught me and that’s what I know.  In the past few years, I’ve been rolling the dough in a bit of sugar – I love it!  New stuff – try it!

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Coating the dough in fine sugar means the fork doesn’t need to be floured before pressing each cookie.

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During the baking process, the cookie will puff up a bit.  No worries, the cookie will deflate as it cools.

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With the cookies cooling and the cupcakes ready to frost, I prepared the Peanut Butter Buttercream and swirled it onto the cupcakes.  It’s a modified rose pattern using a Wilton 1M Open Star… give the center a bit of a bowl shape to hold the jelly.

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Since I don’t make my own jelly (though I do prepare my own fruit curd), I bought a jar of local, home prepared marmalade.  I chose Strawberry since:

  1. it’s my favorite
  2. it goes splendidly with chocolate
  3. because strawberry

I love the region around Heidelberg – there’s more than a few independent farmers who host a stand of produce in season, jams, juice, etc… the table is often unattended with a basket for the proceeds; each customer is on their honor to leave the correct amount.

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Spoon the jelly onto each cupcake.

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The most problematic step of baking these cookies for the cupcakes… getting the size right!  They need to be small in order to garnish each cake with a pair of cookies.  They’re about the size of a U.S. quarter or a 2€ coin.

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I’m crazy about these cupcakes… the flavors work so beautifully together.  This is also a great project to involve young assistants or assistants who may experience a muscle control challenge.

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I’m grateful for my life partner husband and his willingness to be supportive of me.

I’m grateful for our people and they people they bring.

Sobriety.  Simple, but not easy.

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