What’s both delicious and life-saving? Getting involved in National Cupcake Day this February 26th to help the BC SPCA and humane societies
National Cupcake Day™ is a cross-country fundraiser to raise money for abused, abandoned and neglected animals in our communities. All you have to do is bake cupcakes and give them away in exchange for a donation. And while Cupcake Day is still a few weeks away, it’s not too early to start your fundraising. Not a big baker? No worries, you can donate to someone who is participating or directly via the website.
After years of baking, I’m always looking for some new Cupcake Day inspiration. When I heard about these Peanut Butter and Jelly cupcakes, I was sold. (They count as breakfast, right?)
We’re sharing this recipe from Butter’s Rosie Daykin, who is a long-time supporter of National Cupcake Day™.
On February 26th, I hope you’ll join us in baking the world a better place!
Peanut Butter and Jelly Cupcakes
- 2 cups pastry flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
¾ cup butter, room temperature
¼ cup smooth peanut butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla
- ½ cup raspberry jam
You will need: Two muffin pans lined with paper liners; a large ice cream scoop; a small offset spatula or 14-inch piping bag fitted with a large star tip.
Makes: 18 cupcakes
- Preheat oven to 350 degrees.
- Onto a large piece of parchment paper, sift both flours, baking powder, baking soda and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter, peanut butter and sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
- Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl several times.
- In a liquid measuring cup, whisk together the milk and vanilla to combine.
- Turn the mixer to low and add the dry ingredients in three parts, alternating with the liquid ingredients in two parts (begin and end with the dry). Scrape down the sides of the bowl several times to make sure everything is fully combined.
- Use the ice cream scoop to fill each paper liner about three-quarters full with batter.
- Bake in the preheated oven for 20 to 25 minutes or until a wooden skewer inserted into the side comes out clean.
- Meanwhile, prepare the Peanut Butter Butter Cream Frosting. (Recipe below)
- Remove the cupcakes from the oven and allow to cool in the pan for 10 minutes then transfer to wire racks to cool completely.
- Use a paring knife to scoop out a piece of cake from the center of each cupcake, creating a well about 1½ inches across and 1½ inches deep (discard—or eat!—the piece of cupcake scooped out). Fill each well with 1 teaspoon of raspberry jam.
- Fill the piping bag with the butter cream and pipe the top of each cupcake. Sprinkle the top of each cupcake with chopped peanuts to finish.
PEANUT BUTTER BUTTER CREAM FROSTING
- 1½ cups smooth peanut butter
- ½ cup butter, room temperature
- 4 cups icing sugar, sifted
- 1 cup heavy cream
- ½ cup honey roasted peanuts, chopped
- In a stand mixer fitted with a paddle attachment, beat the peanut butter and butter on high speed until very pale in colour. Scrape down the sides of the bowl at least twice while beating the butter.
- Turn the mixer to low and slowly add the icing sugar. Mix until well combined then slowly add the cream. Scrape down the sides of the bowl again.
- Turn the mixer to high and let it run for at least 10 to 12 minutes, until the butter cream is light and fluffy.
Makes: 4 cups, enough for one (7-inch) cake or 18 cupcakes
Excerpted from Butter Baked Goods: Nostalgic Recipes from a Little Neighbourhood Bakery by Rosie Daykin. Copyright © 2013 Rosie Daykin. Photography copyright © 2013 Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.