Edge and Vertex

Yesterday was Shoes' birthday! We had our families over for a little party. It was actually our first event in our home that we hosted. We made a few dips (including the Feta Sriracha Dip). I also made these peanut butter cupcakes!

I had asked Shoes the day before what he wanted for a cake. Instead of answering, he gave me a list of things he likes (in no particular order):

1. Skor

2. Ice Cream

3. Coffee

4. Peanut butter

5. Oreos

So helpful.

So I made these guys. Apparently they tasted like a peanut butter and jam on toast which is a good thing? Anyways. Here's the recipe.

Peanut Butter & Jam Cupcakes

1 3/4 cups all-purpose flour

3/4 tbsp baking powder

1/2 tsp salt

1/4 tsp baking soda

6 ounces unsalted butter, softened

1 cup sugar

2/3 cup natural, creamy peanut butter

3 large eggs

1/2 cup sour cream

1/2 tsp pure vanilla extract

Jam of your choice for topping!

Peanut Butter Frosting

6 ounces cream cheese

1/3 cup confectioners' sugar

1/2 tsp salt

1 cup creamy peanut butter (not natural)

1/2 tsp pure vanilla extract

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Mix sour cream and vanilla together (these are your wet ingredients). Cream butter and sugar with a mixer until light and fluffy. Add the peanut butter and combine. Add eggs, 1 at a time, beating after each addition.

2. Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.

3. Bake cupcakes until testers inserted into centres come out clean, about 20 minutes. Let cool in tins on wire racks.

4. Meanwhile, make the frosting. Beat cream cheese and confectioners' sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Beat until the consistency matches what you want!

5. Once the cupcakes are cooled, frost tops with peanut butter frosting. Place a dollop of jam in centre of frosting.

From marthastewart.com