bash! cakes

2nd Class

On Sunday was my second pro baking class.  It flew by with the muiltude of recipes we made, creme brulee, chocolate pudding and bread pudding (pictured above)  Who knew there was so much to know about dairy and I’m sure I’ve only scratched the surface with my knew knowledge.

Cupcake Round-Up Submission

Here is my submission for the Cupcake Round-Up II which cupcake bakeshop (cupcakeblog.com) and vanillagarlic.blogspot.com have created.  The theme is “re-invention” and with another school year just begun I thought of the classic peanut butter and jelly sandwhich, yum!!!

PB & J CUPCAKES

The Cupcake recipe comes from More from Magnolia:

1 1/2 C self-rising flour

1 1/4 C all-purpose flour

2 sticks unsalted butter, softened

2 C sugar

4 large eggs, room temp.

1 C milk

1 tsp. vanilla

Preheat oven 350.  Line two 12 cup muffin tins with papers.  In a small bowl combine flours.  In a large bowl on medium speed, cream butter until smooth.  Add sugar gradually and beat until fluffy, about 3 minutes.  Add eggs one at a time, beating well after each addition.  Add dry ingredients in 3 parts, alternating with milk and vanilla.  With each addition beat until ingredients are incorporated but do not over mix.  Carefully spoon the batter into cupcake liners, 3/4 full.  Bake 20-25 minutes.  Cool for 15 minutes.  Remove from tins and cool completely on a wire rack.

Peanut Butter Filling recipe comes from Matha Stewart Baking Handbook

6 tablespoons unsalted butter, room temp.

3/4 C confectioners’ sugar

3/4 C smooth peanut butter

3 tablespoons heavy cream

Combine all ingredients in a medium bowl.  Mix on medium-high for 5 minutes or until light and fluffy. 

The Buttercream recipe is a variation of the vanilla buttercream recipe from More from Magnolia:

2 stick unsalted butter, softened

6-8 C confectioners’ sugar

1/2 C milk

1/4 C rhubarb strawberry jam (I used Mountain Fruit Co.)

Place butter, 4 cups of sugar, milk and jam in bowl and mix for 3-5 minutes.  Gradually add more sugar until correct consistency.

Assemble 

Once the cupcakes were cooled.  I cut a small portion out of the top (saving the lid) and added a tablespoon of peanut butter filling.  Replaced cupcake lid and topped it off with rhubarb & strawberry frosting!