Biting into cake that tastes like the classic sandwich combo is like hitting the cupcake jackpot. Cream cheese adds just enough tartness to the icing to offset the sweetness of the peanut butter. Omit the peanut butter for a nut-free, school-friendly treat.
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Peanut Butter Icing:
Method
In bowl, beat butter with sugar until fluffy; beat in eggs and vanilla.Whisk together flour, cocoa powder, xanthan gum, baking powder, baking soda and salt. Add to egg mixture; whisk for 1 minute (batter will thicken). Stir in hot water and vinegar.
Spoon into 12 paper-lined muffin cups. Bake in 350ºF (180ºC) oven until cake tester inserted in centre of several comes out clean, 32 to 35 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)
Spoon jam into piping bag fitted with small plain tip. Press tip into centre of each cupcake; pipe in about 1 tsp of the jam.
Peanut Butter Icing: In bowl, beat together cream cheese, butter and peanut butter until light; beat in icing sugar, 1/2 cup at a time. Beat in milk and vanilla until smooth. Spoon into piping bag fitted with large plain tip; pipe onto cupcakes. (Make-ahead: Store in airtight container for up to 3 days.)
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 274 mg
- Sugars 30 g
- Protein 4 g
- Calories 577.0
- Total fat 28 g
- Potassium 291 mg
- Cholesterol 94 mg
- Saturated fat 17 g
- Total carbohydrate 79 g
%RDI
- Iron 6.0
- Folate 7.0
- Calcium 7.0
- Vitamin A 24.0
- Vitamin C 37.0
