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Angels Unawares, Serial #19 and Peanut Butter Cupcakes with PB&J Frosting

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You remember going to grade school, right? It wasn’t that long ago! (And if you think it was a long time ago, just think about horseshoe crabs–they were here 500 million years ago, and they’re still kicking, or swimming around!)

O.K. Glad we got that settled. Grade school is in (relatively) recent memory. And what did we all take to grade school? A PB&J sandwich! And what did we always look forward to? Summer vacation! 

You with me so far? (Come on! You graduated grade school. You ought to be able to keep up with the simple logic of the creators of R&R!)

So in honor of all those little munchkins dreaming of summer vacation, and in memory of the little dreaming munchkins we once were, Reading and Recipes is pleased to post this whimsical Peanut Butter Cupcake with PB&J Frosting recipe.

If you have a grade schooler or two nearby, watch their eyes light up when you set this cupcake in front of them. And if the nearest grade schooler is two counties away and preoccupied with baseball practice, piano lessons, cub scouts, brownies, recycling drives and a lemonade stand, well then I guess you’ll just have to summon your inner grade schooler and revel in this treat while you dream of lazy summer vacations at the beach or the Y camp. Those were the days, and not so long ago . . . .

peanut butter cupcake with pbj frosting

Peanut Butter Cupcakes

2 Tablespoons creamy peanut butter

1 1/2 Tablespoons unsalted butter, room temperature

2 Tablespoons brown sugar

1 egg yolk

1/4 teaspoon vanilla extract

1/4 cup all-purpose flour

1/4 teaspoon baking powder

pinch of salt

2 teaspoons milk or buttermilk

peanut butter board

Preheat oven to 350 degrees. Put two cupcake liners in a muffin pan and set aside.

In a small mixing bowl, cream together the peanut butter, butter, and brown sugar until well mixed. Add the egg yolk and vanilla and beat into the peanut butter mixture. Slowly stir in the flour, baking powder, and salt. Add the milk to the cupcake mixture and stir until everything is well combined, careful not to over mix. The batter will be thick.

Divide the cupcake batter between the two cupcake liners. Bake for 23-25 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.

peanut butter frosting

PB&J Frosting

1 Tablespoon creamy peanut butter

1/2 cup powdered sugar

1/4 teaspoon vanilla extract

1-2 teaspoons milk

2 teaspoons of your favorite jelly

Add the peanut butter and powdered sugar to a mixing bowl. Slowly stir the ingredients together. Add the vanilla and one teaspoon of milk and beat until frosting comes to spreading consistency. If it is still too thick, add one more teaspoon of milk. If the frosting is too thin, add a few more tablespoons of powdered sugar. Beat ingredients together until you get desired consistency. Frost the cooled cupcakes. When you are ready to serve, make a small divot in the center of the frosting and spoon in the jelly.

peanut butter cupcake

{Cupcakes adapted from Sally’s Baking Addiction}

Click below to listen to or read Serial #19 of “Angels Unawares”.

Angels Unawares, Serial #19, audio © Jeffrey Anderson

Angels Unawares, Serial #19, text © Jeffrey Anderson


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