Doctors have not declared cupcakes all-you-can-eat health foods.
But these cupcakes from the Oregon Raspberry & Blackberry Council contain protein (peanut butter) and antioxidants (berry jam), making them a better choice for bake sales.
Peanut Butter & Blackberry Jam Cupcakes
Makes 16 cupcakes
1 tablespoon apple cider vinegar
1 1/2 cups milk
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups sugar
1/2 cup canola oil
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat the oven to 350 degrees. Line 16 muffin cups with cupcake liners. Mix the vinegar with the milk and set aside.
In a large mixing bowl, stir the flour, sugar, baking powder, baking soda and salt. In another mixing bowl, whisk the milk mixture, canola oil, vanilla and almond extract. Add the wet ingredients to the dry ingredients and beat until smooth.
Fill each muffin cup with 1/4 cup of batter. Bake for 15 to 20 minutes, until toothpicks come out clean. Remove from the oven. Cool completely.
Peanut Butter Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup smooth peanut butter
1 (8 ounce) package of cream cheese, at room temperature
4 cups of confectioner’s sugar
1 tablespoon cream
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 cream and continue to mix until it reaches a good spreading consistency.
1 cup marionberry or blackberry jam
With a sharp paring knife, cut a cone-shaped hole into the top of each cupcake. Cut the cone portion off, leaving only a top cap. Spoon approximately one tablespoon of jam into each cupcake. Replace top.
Frost with peanut butter frosting, using a large (5/8” opening) star tip and a pastry bag. Swirl tops. Place one fresh blackberry on each cupcake.
Article & Recipe from East Texas Review.