Sometimes, anything that can go wrong, will go wrong. Other times only most of the things that can go wrong will, and you, to your surprise, end up with a rather presentable cupcake at the end of the day. Fortunately for team Bellea, this was one of the latter days. Of course, if it was one of the former, we might not tell you about it, because no one would want to read it. Except for me of course, because if I read about it on another blog then I’d know that all these so-called kitchen gods and goddesses scattered across the internet are mere mortals just like me.
This was a recipe that Bel had told me about quite a few times in the last week. It sounds amazing. It doesn’t disappoint. We think it’d be better with cream cheese peanut butter icing instead, but didn’t have enough $ in our wallets to cough up for a box of Philly today ($6 for a little pack! $6! Okay fine, we were just being cheap. But to scoff down the whole lot in one sitting…well I suppose we shouldn’t really be eating a whole block of Philly in one sitting anyway but that’s besides the point.)
So let’s look at the things that went wrong here, and then look at the final product and pretend that none of this ever happened:
- Batter on the wall
- Batter on the microwave
- Batter on the stove top
… I think you’re getting the picture here. Lets just say I broke my high sided mixing bowl a few months ago*, and my hand whisk has a tempestuous relationship with my normal bowls.
- Ate too much batter with raw eggs (well.. I think this was worth it!)
- Put the oven on grill setting, realised 15 minutes later
- Ate too much icing (as above. You know my stance on these things now.)
- Bel had a peanut butter overdose and became comatose later in the evening
There does need to be a disclaimer here. This is a very rich peanut buttery recipe, and only peanut butter heavyweights need attempt to eat a whole cupcake. Bel got sick the day afterwards with an unexplained illness, which may or may not have been due to mild peanut butter poisoning. You have been warned!
PB&J Cupcakes (aka Peanut butter and JAM. If I had said “jelly”, I suspect my inner ancestors might stage a revolt. Same with chips and fries. You know which one is correct! You can’t call them fries when you can cook them in the oven too!)
Halved, borrowed from The Girl Who Ate Everything
Makes 6 massive cupcakes – my cupcake tin’s quite large!
185 grams all-purpose flour
45 grams unsalted butter, at room temp
1/2 cup peanut butter – we used Skippy Supercrunch
130 grams brown sugar
1/2 cup milk
1/2 tablesp vanilla extract
1/2 tablesp baking powder
1/2 teasp salt
Oven temperature: 180 degrees C. Don’t use grill by accident, it causes uneven baking.
- Cream butter, sugar, and peanut butter with an electric mixer on medium, until fluffy. Takes 3-5 minutes, or longer if you’re a masochist who decides to do this by hand
- Add eggs one by one, mixing between each. Then mix in the vanilla essence
- In a separate bowl, mix the flour, salt and baking powder
- Add dry to wet, alternating with milk. Try not to spray it all over your kitchen like we did 🙂
- Fill cupcake tin with liners, and fill these 2/3 full.
- Bake 15-18 minutes, test with a toothpick
1/2 cup peanut butter – again, we used Skippy Superchunk
1/2 cup unsalted butter, at room temp
1 cup icing sugar
1 tablesp milk
1/2 tablesp vanilla extract
- Mix peanut butter, butter and vanilla until light and fluffy
- Add sugar and milk, beat until combined
- Set aside, you may need to cool it a bit if it’s a bit runny
Build the beast!
Raspberry jam + a teaspoon
- Carefully cut a small hemisphere out of the cupcake. The bigger the hole, the more jam you can put in!
- Spoon in the jam
- Smother with icing
- Repeat until you can’t take it anymore and *accidentally* cut one of them in half, thereby necessitating that you eat it, because you can’t exactly serve it to anyone after that, can you?
* I tried to bake with it because I thought it was pyrex, and I didn’t want to do extra dishes. Turns out it wasn’t. Sometimes I do these clever things.