Sometimes, you just want a PB&J. I had a revolution in my thinking the other day. I was trying to decide what to bring to work for lunch. Feeling really bored with everything ever. And then it hit me like a diamond bullet: why not make a PB&J, Lauren? Ye olde classic childhood lunchbox fare. Protein-rich, a snap to prepare, and by gum, if it doesn’t satisfy those midday peanut butter cravings like a boss.
Basically, I have never looked forward to lunch so much.
I made these cupcakes on the same day I made the mini hi hats and the cheesecake cupcakes. I actually had bigger plans for them. I was going to do a cannoli cupcake, but when I botched up the rest of my ricotta, I had nothing to do with these vanilla cupcakes, so I decided to fill them with marshmallow cream and slather on a bit of PB&J because two fail recipes later, I wasn’t going to be bothered making another frosting and piping these.
The cupcake recipe itself is also interesting, as it doesn’t use butter. I had none in the house, so I was searching for an oil-based recipe. The key is to use a really good vanilla extract, so they don’t taste like imitation vanilla blandness. Vanilla beans might be excellent in these.
I should have known they would be such a hit at work given the timeless quality of the sandwich from whence they came. My co-workers voted them a fave. Easy A.
With faith like a child, in Jesus and peanut butter,
PB & J & Marshmallow Cupcakes
Cake recipe from Glorious Treats
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup canola oil
1/2 cup buttermilk
peanut butter and jelly
Preheat oven to 350 degrees F, and line a muffin tin with paper liners. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
In the bowl of an electric mixer, add eggs and beat for 10 seconds. Add the sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat. Reduce the mixer speed to low and add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
Pour the batter into the muffin tin, filling the liners about 2/3 full. Bake cupcakes in pre-heated oven for 12-14 minutes. Cool in the pan for a couple minutes, then remove cupcakes from pan and let cool on a wire rack.
Once cool, cut a cone out of each cupcake and fill with marshmallow creme, replacing the tops that you haven’t eaten. Frost with a bit of peanut butter and jelly as desired.