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Peanut Butter and Blackberry Jam Cupcakes Recipe

Peanut butter blackberry cupcakeRecipe Courtesy of Michael Uhnak Besaw’s Restaurant, Portland, Oregon, and the Oregon Raspberry & Blackberry Commission

Serves 6

• 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

1. Preheat the oven to 350 degrees. Line 16 muffin cups with paper cupcake liners (note: spray the inside of the muffin liners with nonstick spray to
help the cupcakes release). Set aside.

2. Place the apple cider vinegar in the bottom of a liquid measuring cup and fill with milk to equal 1 1/2 cups. Stir well and set aside (the milk will
curdle).
3. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt.

4. In another mixing bowl whisk together the milk mixture, canola oil, vanilla and almond extract.

5. Add the wet ingredients to the dry ingredients and beat until smooth, using a hand held mixer, stopping once to scrape down the sides of the bowl.

6. Fill each muffin cup with 1/4 cup of batter. (An ice cream scoop with a lever works great to fill cups).

7. Bake for 15 to 20 minutes, until the cupcake springs back when touched or until a cake tester inserted into the middle of the cupcake comes out clean.

8. Remove from the oven. Cool five minutes on a wire rack in the pan and then remove cupcakes from pan onto wire rack. Cool completely.

Peanut Butter Frosting

• 1/2 cup (1 stick) unsalted butter, at room temperature

• 1 cup good quality smooth peanut butter

• 1(8 ounce) package of cream cheese, at room temperature

• 4 cups of confectioners sugar

• 1 tablespoon cream

1. Beat the butter, peanut butter and cream cheese with a hand or standing mixer on medium speed until light and fluffy.

2. Slowly add the confectioners 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.

Assemble
1. 1 cup Marionberry or blackberry jam (or your favorite jam flavor)

2. With a sharp paring knife, cut a cone shaped piece from the top of each cupcake, so there is a hole in the cupcake. Cut the cone portion off leaving only a top cap.

3. Spoon approximately one tablespoon of jam into each cupcake. Replace top.

4. Frost with peanut butter frosting, using a large (5/8″ opening) star tip and a pastry bag. Swirl tops.

5. Place one fresh blackberry on each cupcake. (Optional)



Teresa Bergen, RFT Vegan/Vegetarian Editor

Teresa Bergen, a freelance journalist who lives in Portland, Oregon, has been a vegetarian for more than 30 years. Her travel articles have appeared in India Currents, Yogi Times, The Circumference, Examiner.com and the Catholic Travel Guide. She’s the author of Vegetarian Asia Travel Guide. In addition to being a vegetarian and a journalist, Teresa is a yoga and group exercise instructor and personal trainer. She's also realfoodtraver.com's Vegan/Vegetarian Editor.