Cupcakes are not all-you can-eat health food, according to doctors.
But these cupcakes from the Oregon Raspberry & Blackberry Council contain protein (peanut butter) and antioxidants (berry jam), making them a better choice for bake sales.
Peanut Butter & Blackberry Jam Cupcakes
Makes 16 cupcakes
Cupcakes
1 tablespoon apple cider vinegar
1 1/2 cups milk
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher sea salt
1 1/4 cups sugar
1/2 cup canola oil
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350 degrees. Line 16 muffin cups using cupcake liners. Combine the vinegar and milk, then set aside.
Mix the flour, sugar and baking powder in a large bowl. In a second bowl, combine the milk mixture with canola oil, vanilla extract, and almond extract. Blend the dry ingredients with the wet ingredients.
Fill each muffin cup 1/4 cup batter. Bake for about 15 to 20 minutes or until toothpicks are clean. Take out of the oven. Let cool completely.
Peanut Butter Frosting
1/2 cup (1 stick), unsalted butter at room temperature
1 cup smooth peanut Butter
1 (8-ounce) box of cream cheese at room temperature
4 cups confectioner’s sugar
1 tablespoon cream
Mix the peanut butter, cream cheese and butter with a mixer at medium speed. Continue beating until light and fluffy. Continue to beat the butter, peanut butter and cream cheese until smooth. Add the confectioner sugar slowly and mix the cream until the frosting is smooth. Mix in the cream until it becomes a spreadable consistency.
To assemble:
1 cup blackberry jam or marionberry jam
Use a sharp paring blade to cut a cone-shaped opening in each cupcake’s top. Leave the cone portion intact, and only leave the top cap. Place approximately 1 tablespoon of jam in each cupcake. Top with another tablespoon of jam.
Frost with peanut butter frosting using a star tip (5/8″ opening), and a pastry bag. Swirl tops. Place 1 fresh blackberry on each cupcake.
