The Cupcake Swap: Week 6
I’ve been waiting to test a peanut butter and jelly recipe since the first time I laid eyes on them at Crumbs in New York City— it’s only been 4 years! I rarely bake cupcakes to just consume for myself and I am sensitive to people’s food allergies so I usually try to avoid nuts. When this week’s cupcake recipient named peanut butter and raspberries among their favorite flavors it was a no brainer. I also like that this recipe gives you enough for a baker’s dozen or a baker’s cupcake dozen (14). Perfect to give a dozen cupcakes to someone with enough to taste test.
Before we start…two warnings: 1. there is no shortage of peanuts in this recipe! 2. If you opt to make the fresh jam (which is my favorite summer treat) be very careful when you cook/handle this. I was the recipient of some pretty wicked burns, safety first people!
Fresh Raspberry Jam
2 cups fresh raspberries, mashed
2 cups sugar
- Heat the mashed raspberries in a large pot (the raspberries will increase in size when it’s heated).
- Stir over a high heat until mixture reaches a full rolling boil (will double in size).
- Boil for about 2 minutes—be very careful, this mixture will get extremely hot and will bubble.
- Add in the sugar and while stirring.
- Bring to a boil while stirring constantly for about another two minutes.
- The mixture will be fluid. Transfer to a bowl with an electric mixer. Again be VERY CAREFUL while you transfer the mixture is extremely hot and can easily burn you if it splatters onto your skin.
- Beat the mixture on low until it reaches the desired consistency. If you over mix it (ie. it gets to thick) whip in some water to thin the jam.
- Set aside at room temperature to cool.
2/3 cup flour
1/2 cup peanut flour (they sell this at Trader Joe’s you can also grind fresh peanuts to make the flour)
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup whole milk ricotta cheese
1 stick butter, unsalted at room temperature
4 eggs, large at room temperature
- Preheat oven 350 degrees.
- Line 12- cupcake pan (this recipe makes about 14)
- In a bowl fitted with an electric mixer, combine the peanut flour and the sugar.
- Add the ricotta and beat to combine.
- Divide butter into 6 portions. While beating at low speed, add butter one portion at time. Wait for the butter to combine completely before adding the next piece.
- Scrape the bowl, and continue to beat for about 2 minutes.
- Crack eggs into a separate bowl and whisk together.
- At low speed gradually add eggs about a tablespoon at a time, again waiting for the eggs to mix in completely before adding more.
- Scrape the bowl, and continue to beat again for about 2 minutes.
- In a separate bowl combine flour, salt, and baking powder and whisk to combine.
- Gently fold flour mixture into the cake batter until combined.
- Divide batter into cupcake liners, about 2/3s full. This should yield between 13-15 cupcakes.
- Bake at for about 25 minutes or until toothpick into the center comes out clean.
Peanut Butter Frosting
3/4 cup of smooth peanut butter (or chunky if you prefer!) at room temperature
1 ½ sticks unsalted butter at room temperature
1 tablespoon vanilla extract
3 cups confectioner’s sugar (whisked or sifted)
Milk for desired consistency (3-5 tablespoons)
Mini Nutter Butter cookies for garnish
12-15 fresh raspberries for garnish
- Combine the peanut butter, butter, and vanilla in a bowl fitted for an electric mixer.
- Beat until light and fluffy, about 1-2 minutes.
- Add the sugar until well combined.
- Add a tablespoon of milk one at a time until the frosting reaches your desired.
With a serrated knife cut an inverted cone into the cooled cupcakes and remove it. Cut off the bulk of the cone cake so that just the top remains. Fill the cupcake with a teaspoon of the raspberry jam filling and replace the top of the cupcake. Once all of the cupcakes are filled frost with the Peanut Butter Frosting and garnish with a fresh raspberry and Nutter Butter cookie.