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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This recipe uses Peanut Butter-Cream Cheese Frosting Ingredients:
1 1/4 cups cake flour |
1/2 cup all-purpose flour |
1 cup sugar |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
2 tablespoons unsalted butter, melted |
1/4 cup canola oil |
1 cup low-fat buttermilk |
1 large egg |
1 large egg white |
1 teaspoon pure vanilla extract |
1 1/2 cups grape jelly, plus more for garnish |
2 batches peanut butter-cream cheese frosting |
Directions:
1. Preheat oven to 350°. Place 35 miniature muffin cup liners in miniature muffin tin.
2. Place flours in a medium bowl. Sift sugar, baking soda, and salt into bowl.
3. Whisk butter and oil in a bowl. Add buttermilk and next 3 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.
4. Fill liners three-quarters full, and bake in middle of oven about 15 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer cupcakes to a wire rack to cool.
5. Pipe about 1 tablespoon of grape jelly into tops of cupcakes with a round-tipped pastry bag.
6. Pipe frosting onto cakes with a star-tipped pastry bag. Garnish with a dollop of jelly.
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