The month of January we are paying homage to America & Canada! They have some fabulous ingresdients there that can be whipped, wisked, and mixed together.
Last weeks delectable delights were, an all American classic cake in cupcake form: the Boston cream pie. For those who don't know its a lovely fluffy vanilla sponge with a hidden custard centre and topped with rich velvety chocolate ganache topping, its making my mouth water just writing about it!
We also wipped up a national dish so to speak the huge classic peanut butter and jelly. Surprisingly this combination tranfers fantastically into a cupcake bringing the delightful taste sensation of salty peanut butter with the sweet fruity jelly. This has to be one of my all time favourite cupcakes, as it really has got everything to make your mouth water:-P.
I used smooth peanut butter, but you could use the crunchy stuff to add some extra crunch to it.
Ingredients
200g S R flour
200g butter
3 tbsp peanut butter
3 eggs
1tsp baking powder
50ml buttermilk (add as required)
Frosting
500g icing sugar
250g butter
5tbsp peanut butter
1.5 tbsp raspberry jam
Cupcake filling:-
I reduced some berry's and suggar and added a bit of gelatine to give it a semi firm consistency but not to make it set firm! Or you could just water down some jam;-)
Bake your cupcakes and when cool put your jam in the middle of the sponge by removing a section of the sponge. Then you just pipe your frosting on top:-P ( that is unless you have accidently eaten it all!)
Go on have a go, they are a lovely cupcake to eat especially if you like peanut butter.
This weeks cupcakes are maple syrup, a sweet delight usually associated with Canada and pancakes, and the do make delisious cupcakes with a peacan topping.
For more cupcake ideas or if you want to give the gift of cake why not visit my Facebook site at http://facebook.com/daisyhillcakes
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