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Ingenious Miniature PB&J Cupcakes
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Serves 35 mini-cupcakes
How can the classic combination of peanut butter and jelly be even better? Make it in a bite size cupcake!
|1 cup sugar|
|1 cup buttermilk|
|1/4 teaspoon salt|
|1 1/4 cups cake flour|
|1 teaspoon vanilla extract|
|1/4 cup canola oil|
|4 cups peanut Butter-buttercream frosting, (add PB to existing frosting)|
|1/2 cup flour|
|2 tablespoons unsalted butter, (melted)|
|1 egg white|
|3/4 teaspoon baking soda|
|1 1/2 cups jelly, (grape, more for garnish)|
- Preheat oven to 350° F. Put liners into mini muffin tin.
- Sift sugar, salt, both flours and baking soda in a bowl.
- In separate bowl, whisk together oil and butter. Add egg, vanilla, buttermilk and egg white.
- Whisk until evenly mixed. Add ingredients to sugar and flour mix.
- Fill each liner with mix, 3/4 full and bake for 15 minutes. Let cupcake cool.
- Add 1 tablespoon of jelly to each cupcake. Add frosting on top of jelly. Ready to serve!
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