Listen up, sweettooths! My dear friend Stacey Shapiro of Brooklyn's StaceyCakes has introduced me to the best treat since Tiramisu...the PB&J cupcake!
That's right: this Park Slope-mama-meets-gourmet took this classic 1940's lunch staple into what she dubs a "perfectly delicious new “old school” experience." Vanilla cake is injected with real grape jelly topped with creamy peanut butter vanilla frosting--and she's even sharing her StaceyCakes recipe with mini-Martha's like you...
StaceyCakes Peanut Butter & Jelly Cupcakes
12 of your favorite vanilla cupcakes
peanut butter- 1/2 cup (or more depending on how peanut buttery you like it)
butter-1 stick unsalted, soft
confectioners sugar- 2 1/2 cups
light cream -1/4 cup
your favorite grape jelly (or any other flavor you prefer)- 1/2 cup or so--enough to fill a dozen cupcakes
Place butter & peanut butter in a mixing bowl, add 1 1/2 cups sugar, then light cream and then the vanilla. Mix on medium until smooth & creamy. Gradually add remaining sugar and if needed a touch more light cream. Then add more peanut butter to taste if you like.
Put grape jelly in a pastry bag with injecting tip and inject grape jelly into middle of cupcakes (this was the fun part!). Then frost cupcakes with peanut butter frosting then eat & enjoy (this was the most fun part!).