Peanut Butter and Jelly Cupcakes
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Pat and Gina show you how to bake the perfect peanut butter and jelly cupcakes - a kid-friendly dessert for any occasion!

Transcript


Peanut Butter and Jelly Cupcakes Gina: Peanut butter and Jelly Cupcakes we’re going to start with 1-1/2 cups of all purpose flour. Male: I got a stick of butter going right. I’m going to cream my butter and sugar and I got 1 cup of granulated sugar then I’m going to start creaming them. Gina: Okay 1-1/2 teaspoon of bacon powder. Male: It’s just about light and fluffy. I think the first thing we would like to add is a half of a cup Gina: ½ cup of sour cream. Male: Yes just dump it in there, alright. We’re just going to incorporate that and we got 2 teaspoons of vanilla extract dump it right on in there. Gina: What else sir? Male: 2 whole eggs, we wouldn’t want to drop them one at a time and then we got the yolk of 1 egg. Gina: Did you drop it 1 at a time/; Male: Yeah. Alright you can give me the other here. Look how fluffy this is becoming alright girl we’re ready for your dry I’m going to turn it down a little bit. Gina: Just pour it all in. Male: Don’t get no fluffier than that, set to the side and let’s do it. Gina: Alright so now we want to fill these at ¾ away full, okay. Male: We’re going to the oven with these and we’re going to about 18 to 29 minutes. We’ve already preheated the oven in 350 degrees popping these jokers in. Let’s do it. Gina: We’re going to make some peanut butter cream cheese frosting. We’re going to start with 8 ounce package of cream cheese that’s been sitting out in room temperature. I need 1 cup of peanut butter. Were going to add ½ stick of unsalted butter that’s been sitting out at room temperature and now we’re just going to cream these 2 together get it nice and fluffy at the side. I’m going to add 1 teaspoon vanilla extract as always. We’re going to put in also 1-1/2 cups of confectioners sugar so you can scoop out the whole and we kid of cream this together. Our cupcakes are all nice and cool so we’re going to add in our strawberry jelly so we take a ziplock bag. We cut the end and just put a plain tip in it if it gets too full they kind of start spilling out an you want to just put it right in the center, don’t go too far down and just put it down and squeeze it so when you bite into it it’ll be all jelly flavored. Look at all those beautiful cupcake.