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Ingenious Miniature PB&J Cupcakes

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Serves 35 mini-cupcakes | 

How can the classic combination of peanut butter and jelly be even better? Make it in a bite size cupcake!

Ingredients:

1 cup sugar
1 egg
1 cup buttermilk
1/4 teaspoon salt
1 1/4 cups cake flour
1 teaspoon vanilla extract
1/4 cup canola oil
4 cups peanut Butter-buttercream frosting, (add PB to existing frosting)
1/2 cup flour
2 tablespoons unsalted butter, (melted)
1 egg white
3/4 teaspoon baking soda
1 1/2 cups jelly, (grape, more for garnish)

Directions:

  1. Preheat oven to 350° F. Put liners into mini muffin tin.
  2. Sift sugar, salt, both flours and baking soda in a bowl.
  3. In separate bowl, whisk together oil and butter. Add egg, vanilla, buttermilk and egg white.
  4. Whisk until evenly mixed. Add ingredients to sugar and flour mix.
  5. Fill each liner with mix, 3/4 full and bake for 15 minutes. Let cupcake cool.
  6. Add 1 tablespoon of jelly to each cupcake. Add frosting on top of jelly. Ready to serve!
Main Ingredient: Peanut Butter
Cooking Method: Bake
Course: Dessert
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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