peanut butter & jelly cupcakes

i had this past friday morning off- anytime i have a morning free, to me it is like a mini vacation

i went to the gym

enjoyed breakfast in the backyard with my pup along with a cup of tea & the paper;

my morning ritual when time allows

and did i mention that i made the most amazing peanut butter & jelly cupcakes - all before 11:00am

the cupcakes come together pretty quickly

technically a cupcake, however anytime pb & j are involved it totally can count as breakfast

quality control, someone has to do it - even if that means cupcakes at 10:00am

especially if you are sharing with friends, always make sure they are edible before sharing

not that i had any doubts, but you just never know

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the frosting is based on my mom's recipe - you know when you ask for "those" recipes, it goes something like this: mom: "i don't really measure anything, but i mix together shortening, confectioners sugar & milk, just keep adding until it looks right" me: " well can you try and right something down so it seems like i know what i am doing?" then you get a handwritten recipe- follow it to a t and it ends up tasting like a** - or like a half a bucket load of shortening this was back in my college days - i have learned from that mistake, but i do still have her hand written"mom's frosting" recipe 

garnished with chopped peanuts, these are the perfect little cupcakes

you can use any peanut butter that's kickin around- my preference though for these cupcakes is one of my all time favorite peanut butters

peanut butter & co - white chocolate wonderful

i decided to go the more classic route of grape jelly, made from wild grapes found at picnic rock farms

really any of your favorite jelly or jams would work well

these are fun to make - but so much more fun to eat!

Peanut Butter & Jelly Cupcakes

makes 12 cupcakes

you will need:

for the cupcakes:

based on the recipe for peanut butter cupcakes from vegan cupcakes take over the world

by isa chandra moskowitz & terry hope romero

• 3/4 cup almond milk
• 2tsp apple cider vinegar
• 1/2 cup peanut butter
• 1/3 cup canola oil
• 2/3 cup granulated sugar
• 2 tbsp dark molasses
• 1 tsp vanilla extract
• 2 tsp ground flax seed
• 1 cup + 2tbsp ap flour
• 1tsp baking powder
• 1/2tsp baking soda
• 1/4 tsp salt
• 1/2 cup or so jam or jelly

for the frosting:

• 3 cups confectioners sugar
• 3 tbsp almond milk
• 1 tbsp shortening
• 1 tbsp peanut butter
• 1 tbsp jelly
• 1/3 cup chopped peanuts for sprinkling on top

assembly:

cupcakes:

• pre-heat oven to 350*. line muffin tin with cupcake liners
• mix soy milk with apple cider vinegar. set aside to curdle
• in a large mixing bowl, cream the pb, oil, sugar, molasses, vanilla & ground flax seeds until well combined. add the soy milk mixture and mix until incorporated
• sift the flour, baking powder, baking soda & salt into a separate bowl & mix. add the dry ingredients to the wet and mix until just combined
• fill the cupcake liners about a 1/3 full
• place 1tsp of jelly in the center of each cupcake
• top with remaining batter until 2/3 full. bake for 22 - 26 minutes. remove from oven and transfer to cooling rack

while the cupcakes are cooling make the frosting:

• in a stand mixer with the paddle attachment, combine sugar, almond milk & shortening. mix until well combined
• add peanut butter & jelly, mix until combined and your desired consistency is reached
• once the cupcakes are cool to the touch, frost with frosting and top with peanuts

enjoy!

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