PBJ Cupcakes

Here is the PBJ cupcake recipes I told you about. Meg text me last night and asked me to e-mail it to her today, so I decided I would just type it up on my blog for her to copy and for you all, as well. They really are delicious!

PEANUT BUTTER & JELLY CUPCAKES

BATTER INGREDIENTS:

4 tablespoons unsalted butter, room temp.
1/4 cup crunchy peanut butter
1/2 cup granulated sugar
2 eggs
1 cup self-rising flour
(FYI...if you only have all-purpose flour....add 1 tsp. baking powder and 1/2 tsp. salt to the flour)
Raspberry or Strawberry jelly (about 1/2 tsp per cupcake)

Preheat oven to 350* F.

Beat the butter, peanut butter, and sugar together in a bowl until pale & fluffy, then beat in one egg at a time. Sift flour into mixture and fold in.

Spoon dollops into lined baking cups and flatten slightly with the back of the spoon, making a slight indention in the center. Drop about 1/2 tsp. jelly in each indent. Top with the remaining cake mixture. Bake in preheated oven for about 18 minutes until risen and golden. Transfer to a wire rack and cool. completely.

FROSTING INGREDIENTS:
3 tablespoons smooth peanut butter
4 tablespoons mascarpone (if you don't have mascarpone, use cream cheese softened, add 1 tbsp. heavy cream and stir till creamy)
1/3 cup confectioner's sugar, sifted

Combine peanut butter and mascarpone in a bowl, stir in sugar until smooth and creamy. Swirl frosting on top of cupcake.

Makes 12