Recipe: Eggless Peanut Butter and Jelly Cupcakes

I should really start making sure I have all the ingredients before I start baking something because then I wont panic last minute after realising that an important ingredient is missing and then having to modify the whole recipe. Rahhhh :X This time, I didnt have eggs or heavy cream so I made a couple of changes here and there :) Hope you all still enjoyed it!

Ingredients for cupcakes:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, softened
2 tablespoons creamy peanut butter
2/3 cup packed brown sugar
1/2 cup applesauce
1 1/2 teaspoons vanilla extract
1 cup milk
12 teaspoons strawberry jam

Ingredients for peanut butter glaze:

1/2 cup milk with 1 tsp of vinegar
1/2 cup of icing sugar
1/2 cup packed brown sugar
6 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

  • Preheat oven to 170 degrees
  • In a mixing bowl, sift together flour, baking powder and salt.
  • In a large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter and brown sugar, until creamy. Beat in applesauce and vanilla until combined; reduce mixer speed to low and beat in flour mixture until just combined, alternating with milk.
  • Divide about 1/3 of the batter into muffin tin. Place a teaspoon of jam into the center of each cup; evenly top with remaining cake batter. Bake for 17-20 minutes or until well risen and golden. Cool completely on wire racks.
  • To make the peanut butter glaze, whisk together heavy cream and brown sugar, in a small saucepan, over medium heat, and bring to a simmer; remove pan from heat and whisk in peanut butter until combined. Cool mixture for a few minutes until a good consistency is reached to dip the cupcakes in. Dip cupcakes into peanut butter glaze and allow to dry.

Baking: Cupcakes, Recipes

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