I got requests for the PB&J cupcakes again from a few people. They seem to be a favorite. I also made Sweet&Salty which is a basic chocolate cupcake (sweet) with peanut butter (salty) and caramel frosting, then drizzled with caramel sauce and garnished with a chocolate dipped pretzel stick. Here are the recipes:
PB&J Cupcakes:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350. I usually put 2 tbsp of batter in each cupcake cup. bake for 18-20 minutes, take out and let cool. Take a piping bag with a small to medium sized tip. Put jelly of your choice onto piping bag (I used grape). Stick the tip into top of the cupcake and squeeze jelly into, just use your best judgment and decide when to stop. Repeat this for each cupcake.
Peanut Butter Frosting:
1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
1/4 cup creamy or chunky peanut butter
Sweet&Salty Cupcake:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Caramel Sauce:
note: I got this recipe from the back of my confectioners sugar bag
3/4 cup dark brown sugar
1/3 cup butter
1/4 cup milk
dash of salt
1-1/2 cups powdered Sugar
Directions:
In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved.
Increase heat to medium and boil sauce for 3-6 minutes.
Set aside to cool.
Peanut Butter Caramel Frosting:
1/2 cup earth balance
1/2 cup shortening
4 cups confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
1/4 cup creamy or chunky peanut butter
1/4 cup caramel sauce
to garnish, i just drizzled the sauce over the frosting and added a chocolate dipped pretzel stick.
Happy Baking!
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