PB & J CUPCAKES

For these cupcakes, I use the Magnolia Bakery Cupcake and frosting recipe, along with some store bought jelly, ever since I ran out of the homemade stuff. I use mini cupcake tins because "it's all about the ratio" (-Jen). 

Recipe is as follows (Make sure to follow the directions carefully):

Magnolia Bakery Cupcakes
Magnolia Bakery
Makes 2 dozen cupcakes (about 3-4 dozen minis)

INGREDIENTS

• 1 1/2 cups self-rising flour

• 1 1/4 cups all-purpose flour

• 1 cup (2 sticks) unsalted butter, softened (not completely melted)

• 2 cups sugar

• 4 large eggs, at room temperature (stick eggs in a bowl of very warm water for a couple of minutes at a time, until they are room temperature all around)

• 1 cup milk (whole milk is best)

• 1 teaspoon vanilla extract (I use closer to a tbs)

DIRECTIONS

• Preheat oven to 350 degrees.
• Line muffin tins with cupcake papers.
• In a small bowl, combine the flours. Set aside.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. 
• Add the sugar gradually and beat until fluffy, about 3 minutes. 
• Add the eggs, one at a time, beating well after each addition. 
• Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. 
• Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes (about 10-12 minutes for mini), or until a cake tester inserted into the center of the cupcake comes out clean. (Don't let these cupcakes get golden brown like other cupcakes, because they'll come out dry. Try to take them out just as the edges are starting to turn golden brown)
• Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
• For the jelly inside, poke a hole with your finger into the center of the cupcake. Fill an icing bag or ziplock with jelly and pipe into cupcake. Try to put pressure when filling so that you get more jelly. If it seeps out the top, don't worry, you can always cover it with the frosting. 

Vanilla Buttercream Icing
Magnolia Bakery

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, softened
• 6-8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

DIRECTIONS

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of a good spreading consistency. You may not need to add all of the sugar.

To make peanut butter frosting, just add a huge scoop of peanut butter and blend it into the frosting. Add until it reaches the flavor you like.