>From the Food Network website...


Jelly-Filled Cupcakes With Peanut Butter Frosting 

Recipe courtesy Tyler Florence
Show: Food 911
Episode: Bake Sale Delights

Difficulty: Medium 
Prep Time: 30 minutes 
Inactive Prep Time: 15 minutes 
Cook Time: 20 minutes 
Yield: 12 cupcakes 

11/2 cups all-purpose flour 
1 teaspoon baking powder 
1/2 teaspoon salt 
1/2 cup (1 stick) unsalted butter, at room temperature 
1 cup sugar 
2 large eggs, plus 1 egg yolk 
2 teaspoons pure vanilla extract 
3/4 cup milk 
1 cup grape jelly (Recommended: Welch's Grape Jelly) 
Candy bars (Recommended: Reese's Pieces, Butterfinger, Nutterbutter, Heath Bar, 
smashed up with a rolling pin, for decorating) 
Peanut butter frosting, recipe follows

Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners, gently 
spray the liners with nonstick spray and set aside. 
Sift the flour, baking powder, and salt over a large piece of paper. In a large 
bowl, cream the butter and sugar with a hand mixer on medium speed, until light 
and fluffy. Beat in the eggs, the egg yolk, and the vanilla. Reduce the speed 
to low and scrape down the sides of the bowl. Pour in the milk and continue to 
mix until smooth. Pick up the paper with the dry ingredients and gradually pour 
it into the wet ingredients, continue to mix just until blended. Spoon the 
batter evenly into the prepared cupcake tins, about 3/4 full. Bake until the 
tops of the cupcakes spring back to the touch and are not too golden; about 20 
minutes. Cool in the pan for 15 minutes, and then allow to cool completely on a 
wire rack before filling, frosting or decorating. Fill a squirt bottle with the 
grape jelly and screw on the cap. Carefully insert the tip of the squirt bottle 
as far as it will go into the top of the cupcakes. Gently squeeze about 1 
tablespoon worth of jelly
 inside of each. Ice the tops of the cupcakes with Peanut Butter Frosting to 
cover. Decorate with your favorite candy.

Peanut Butter Frosting: 
1/2 cup (1 stick) unsalted butter, at room temperature 
1 cup smooth peanut butter 
1 (8-ounce) package cream cheese, at room temperature 
4 cups confectioners' sugar 
1 tablespoon milk

Beat the butter, peanut butter, and cream cheese with a hand or standing mixer 
on medium speed, until light and fluffy. Slowly add the confectioner's sugar 
and continue to mix until the frosting is smooth, mix in the milk and continue 
to mix until it reaches a good spreading consisting. 
Yield: 2 cups

~~~***Rhonda G in Missouri***~~~
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