Peanut Butter and "Jelly" Cupcakes
Well, this one took a bit of tweaking to get right but overall, I think the recipe came out pretty good and I’m so excited that I was able to pull an idea from my head and turn it into a great tasting dessert.
These cupcakes are the first of my two recipes for the Now That’s What’s Cooking blog’s WC Platinum Chef Challenge. This challenge requires the use of basil, tomatoes, strawberries, nuts, and zucchini (in any form) and all ingredients must be used in either 1 or 2 dishes.
I was going for something unique here – I didn’t want to top a dessert with strawberries, but rather challenge my creativity. (Although there is nothing wrong topping a dessert with strawberries!!) I have been craving cupcakes for months and decided to improve an already great sweet treat with something you can never go wrong with: peanut butter! And since it might prove difficult to use strawberries in a dish with basil, tomatoes, and zucchini, I decided to incorporate them into the peanut butter cupcakes…and the result was strawberry whipped cream to top the cupcake rather than traditional frosting or icing. What a treat this was!!
Peanut Butter Cupcakes with Strawberry Whipped Cream Frosting
For the cupcakes:
- 1 box moist white cake mix
- 3 egg whites
- 1 1/4 cup water
- 2 Tbsp vegetable oil
- 3/4 cup creamy peanut butter
Pre-heat oven according to directions on box and place muffin papers in two 12 cup muffin tins. Add all ingredients to a mixer fitted with the paddle attachment. Beat on low for 30 seconds, then turn mixer to medium and beat for an additional 2 minutes, occasionally scraping down the sides with a rubber spatula.
Using a large cookie scoop, fill muffin papers about 3/4 of the way full with batter. When finished, tap the muffin tins on the countertop to release bubbles in batter. Cook for 15-20 minutes or until an inserted toothpick comes out clean. (Cook time in my oven took 22 minutes after careful checking during the last 5 minutes and they were cooked perfectly)
Remove tins from oven, allow to cool on cooking racks for 10 minutes. Remove cupcakes from tins and allow to cool completely on wire racks before frosting.
For the Strawberry Whipped Cream
- 1/2 cup whipping or heavy cream (cold)
- 1/4 cup pureed strawberries (I used frozen strawberries that I thawed and drained)
- 1/2 tsp pure vanilla extract
- sugar (to taste)
Using a mixer fitted with the whisk attachment, pour cream into a cold mixing bowl and begin to beat on medium-high. Gradually add pureed strawberries, vanilla, and sugar. Add enough sugar to your taste; it should be a few tablespoons. Turn mixer to high and beat until soft peaks form in the cream. Spread whipped cream using a knife or using a pastry bag, pipe whipped cream onto cupcakes. Refridgerate 20 minutes before serving.
Prep time: 15 minutes
Cook time: 20-22 minutes
Makes about 15 cupcakes