The classic sandwich in dessert form.
2 cup pastry flour
1 cup all-purpose flour
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
3⁄4 cup butter, room temperature
1⁄4 cup smooth peanut butter
2 cup granulated sugar
4 large eggs
1 cup whole milk
1 tsp pure vanilla
1⁄2 cup raspberry jam
1 1/2 cup smooth, peanut butter
1/2 cup butter, room temperature
4 cup icing sugar, sifted
1 cup heavy cream
1⁄2 cup honey roasted peanuts, chopped
Step 1: Preheat the oven to 350°F.
Step 2: Onto a large piece of parchment paper, sift together both flours, baking powder, baking soda and salt. Set aside.
Step 3: In a stand mixer fitted with a paddle attachment, cream the butter, peanut butter and sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
Step 4: Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl several times.
Step 5: In a liquid measuring cup, whisk together the milk and vanilla to combine.
Step 6: Turn the mixer to low and add the dry ingredients in three parts, alternating with the liquid ingredients in two parts (begin and end with the dry). Scrape down the sides of the bowl several times to make sure everything is fully combined.
Step 7: Use the ice cream scoop to fill each paper liner about 3/4 full with batter.
Step 8: Bake in the preheated oven for 20 - 25 minutes or until a wooden skewer inserted into the side comes out clean.
Step 9: Remove the cupcakes from the oven and allow to cool in the pan for 10 minutes then transfer to wire racks to cool completely.
Step 10: Use a paring knife to scoop out a piece of cake from the center of each cupcake, creating a well about 1 1⁄2" across and 1 1⁄2" deep (discard—or eat!—the piece of cupcake scooped out). Fill each well with 1 tsp of raspberry jam.
Step 11: Fill the piping bag with the butter cream and pipe the top of each cupcake. Sprinkle the top of each cupcake with chopped peanuts to finish.
Peanut Butter Butter Cream:
Step 1: In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until very pale in colour. Scrape down the sides of the bowl at least twice while beating the butter.
Step 2: Turn the mixer to low and slowly add the icing sugar. Mix until well combined then slowly add the cream. Scrape down the sides of the bowl again.
Step 3: Turn the mixer to high and let it run for at least 10 - 12 minutes, until the butter cream is light and fluffy.
See more recipes from Butter Baked Goods.
Reprinted with permission from Butter Baked Goods (2013, Random House Canada).