Peanut Butter and Raspberry Jelly Cupcakes
Spring is here and it is time to start planning your Mother’s Day Brunch and backyard celebrations. Spring fun always bring me back to childhood filled with PB & J sandwiches with the crust cut off. Why not have fun with these nostalgic memories and make PB & J Cupcakes.
Mix with a stand mixer until well blended the sour cream, water, eggs, and vanilla.
Blend well the baking soda, baking powder and sugar in a separate bowl except the flour and cocoa.
Mix this in with the sour cream, water, eggs, and vanilla.
Once well blended, add the flour and cocoa alternately a little at a time.
Work to blend all ingredients completely.
Heat oven to 350 degrees.
Line cupcake pan with paper liners.
Using a large ice cream scoop fill the cupcake liners 3/4 full.
Bake at the 350 degrees for 15-18 minutes.
Remove from oven and allow to cool for 10 minutes.
Using a cupcake corer make a hole in the center of the cupcake.
Fill the hole to the top of the cupcake with peanut butter.
Slide a frosting tip to the opening of the pastry bag.
Fill the baking bag with the raspberry frosting.
Frost the cupcakes with the frosting.
Pour Jam syrup over the frosted cupcake ( heat in microwave for 45 sec. then drizzle with a spoon.
Now that I have shared my cupcake recipe, let me know what you want to see next. Thanks!!