28th Jul2011

PBJ: Peanut Butter and Fresh Raspberry Jam

by cupcakedaydreams

The Cupcake Swap: Week 6

Peanut Butter and Jelly Collage

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!

Raspberry Jam cooking

Fresh Raspberry Jam

2 cups fresh raspberries, mashed

2 cups sugar

  1. Heat the mashed raspberries in a large pot (the raspberries will increase in size when it’s heated).
  2. Stir over a high heat until mixture reaches a full rolling boil (will double in size).
  3. Boil for about 2 minutes—be very careful, this mixture will get extremely hot and will bubble.
  4.  Add in the sugar and while stirring.
  5. Bring to a boil while stirring constantly for about another two minutes.
  6. 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.
  7. 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.
  8. Set aside at room temperature to cool.

 

Peanut Cake

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

 

  1. Preheat oven 350 degrees.
  2. Line 12- cupcake pan (this recipe makes about 14)
  3. In a bowl fitted with an electric mixer, combine the peanut flour and the sugar.
  4. Add the ricotta and beat to combine.
  5. 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.
  6. Scrape the bowl, and continue to beat for about 2 minutes.
  7. Crack eggs into a separate bowl and whisk together.
  8. At low speed gradually add eggs about a tablespoon at a time, again waiting for the eggs to mix in completely before adding more.
  9. Scrape the bowl, and continue to beat again for about 2 minutes.
  10. In a separate bowl combine flour, salt, and baking powder and whisk to combine.
  11. Gently fold flour mixture into the cake batter until combined.
  12. Divide batter into cupcake liners, about 2/3s full. This should yield between 13-15 cupcakes.
  13. Bake at for about 25 minutes or until toothpick into the center comes out clean.

Peanut Butter Frosting

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

 

  1. Combine the peanut butter, butter, and vanilla in a bowl fitted for an electric mixer.
  2. Beat until light and fluffy, about 1-2 minutes.
  3. Add the sugar until well combined.
  4. Add a tablespoon of milk one at a time until the frosting reaches your desired.

 

Assembly

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.

PBJ Cupcake Cut Away

 

 

Category : Cake Events, Cupcake Swap, Recipes, Scratch
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27th May2011

The Elusive Red Velvet Cupcake

by cupcakedaydreams

Book Club Month 1: The Immortal Life of Henrietta Lacks

red velvet collage

I’ve recently joined a book club and plan to bake cupcakes inspired by the book of the month for our meetings. This month’s book was “The Immortal Life of Henrietta Lacks” by Rebecca Skloot. This is a nonfiction book with pretty serious subject matters—genetic cells, cancer and racial tensions. Certainly does not lend itself to playful cupcakes so in honor of Henrietta’s southern heritage I made Southern Red Velvet cupcakes with cream cheese frosting.

I’ve been on an endless mission for the perfect red velvet cupcake recipe. After testing out this recipe unfortunately I’m still searching!  I feel like there are so many iterations of this cupcake that it’s difficult to define what red velvet actually is. Is it vanilla, is it chocolate—a little bit of both? This recipe produces a fluffy gorgeous red color cake but I think it lacks the richness in flavor. Adding more cocoa powder will probably result in a less intense color but better flavor.


Red Velvet Cupcake

 

Red Velvet Cake

2 1/2 cups cake flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 cup buttermilk
2 eggs
1 tsp white distilled vinegar
1 1/2 cups vegetable oil
1 oz red food coloring
1 tsp vanilla extract

  1. Preheat the oven to 350 degrees F.
  2. Line 24 cups with paper liners.
  3. Sift or whisk together the dry ingredients and set aside.
  4. In a bowl with an electric mixer fitted with the paddle attachment, add all the wet ingredients and combine on medium speed.
  5. Gradually add the dry ingredients until completely incorporated.
  6. Line 2 cupcake pans and fill just under 3/4ths full. These rise a good deal.
  7. Bake for about 23 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.  Mine ended up cooking for about 26 mintues.

Cream Cheese Frosting:
8 oz cream cheese, room temperature
4 oz (1 stick) unsalted butter, room temperture
2 1/2 cups powdered sugar
1 tsp vanilla extract

  1. Combine cream cheese and unsalted butter in the bowl of an electric mixer fitted with the paddle attachment.
  2. Whip until soft and creamy.
  3. Add the powdered sugar ½ cup at a time alternating with vanilla extract until the frosting is your desired consistency. The more sugar you add the thicker/sweeter the frosting will be.
Category : Book Club, Cake Events, Recipes
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