Monday, March 19, 2012

PeanutButter & Jam Cupcakes:Moments of MotherHood


So, while I was on a vacay from working out & eating clean ~ I needed a dessert that would satisfy my sweet tooth without breaking my Lent sacrifices (No donuts, no mayo, no butter & no chocolate).

Katzu & I were messing around in the kitchen the other Sunday & decided we'd make some PB&J Cupcakes.

PB&J Cupcakes
1 box of white or yellow cake mix
1 egg
1 cup of water
1/2 cup of your favorite peanut butter
(we used Skippy Extra Crunchy)
1/4 cup of vegetable oil
1 tsp vanilla extract


We put everything into the bowl at once & mixed until blended. The batter came out thick & almost fudge-like. (we confess ~ we swiped some batter straight from the bowl!)


We used a microwave to bake these cupcakes. 6 to a microwave cupcake pan @ 3minutes. Brought them out & let them cool.


PB&J Frosting
1/2 cup of your favorite peanut butter
1/2 cup of cream cheese ( we used Philly's Fat Free)
1 cup of powdered sugar


We found it easier to blend the peanut butter & the cream cheese first & then add in the powdered sugar slowly. 


Our sample tasters said it was one of the more interesting cupcakes. The cake part is really tender & the peanut butter makes it nearly melt in your mouth when your eating it. The meltiness of it stops just short of goopey as your swallowing it. But it was very peanut buttery & the tiny 1/2 tsp of jam on the top adds another layer of flavor.


I used both strawberry (my personal favorite) and grape jam (everyone else's favorite) on the cupcakes.


Katzu liked them a lot. I ate 4 of them. Which would explain last weeks weight gain!


With love & delicious PB&J cupcakes~
Cy.

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