When I posted about the Whole Wheat Carrot Cake Cupcakes, I mentioned that I wanted to bake Banana PB&J Cupcakes next time. This has been something I wanted to do because we all know bananas go well with peanut butter and peanut butter goes well with jelly. When my sister and I once visited a pastry shop, they were selling this kind of cupcakes, and we tried it to give us an idea of how it will taste like once we create it at home. It was delicious, but there were things about it that we didn't like so we decided to tweak it. For this recipe, I once again used Maya Oven Toaster Cake Mix, because even if wanted to do something from scratch, we fear our oven toaster might not bake it good.
Banana PB&J Cupcakes
{yield - 12 cupcakes}
Ingredients - Banana Cake
Start with the cupcakes.
> Preheat your oven toaster.
> In a bowl, combine egg, water, and oil then whisk lightly. Add mashed bananas and mix.
> Sift the banana cake mix and combine with the wet ingredients. Mix or beat until well combined, without over mixing or beating it.
> Line your muffin pan with paper cups and pour batter until 2/3 full. Tap the pan once. Cover the pan with aluminum foil, without letting the foil touch the pan as the batter might stick to it while baking.
> Pop in the oven toaster and bake for 7 and a half minutes. Take the foil out and continue baking for 2 and a half minutes, or until the surface is brown and the toothpick comes clean when you poke it.
> Line cupcakes on cooling rack.
While the cakes are cooling, time to make the frosting.
> Cream softened butter and peanut butter until it turns light in color.
> Add powdered sugar slowly and beat for a while then add the vanilla extract. Continue beating until it becomes fluffy and light.
> If the frosting was too dense, add milk (1 tablespoon at a time). If it's too watery, add powdered sugar until you get the consistency you like.
> Place in a piping bag.
Once the cupcakes are cool enough, start piping the frosting. This frosting is a little on the rich side, so even if you love peanut butter, please don't over frost as the peanut butter flavor might over power the banana cake. There has to be a balance of all flavors.
Finally top it with fruit jelly.
I let my sister bake the cakes this time, but I did guide her with the aluminum foil and when to take it out (I made the frosting). Making 12 cupcakes, it meant us three girls have 4 cupcakes each, so the day we made this recipe, we only allowed ourselves to eat 2 cupcakes and I topped it with strawberry jam and pieces of Krackel chocolate.
Going back to the pastry shop visit we did, they presented their Banana PB&J Cupcakes by spreading peanut butter on the surface of the cake before piping the frosting, creating a well in the middle where they placed the fruit jelly. We found the strawberry jelly a little too tangy for our taste, so for these cupcakes, I decided to just drop a little strawberry jelly - just to provide flavor. It was tangy, but the peanut butter and Krackel chocolate balanced it all.
At home we have two jars of fruit jelly - strawberry preserves (the syrupy kind) and orange marmalade (from Good Shepherd). Whenever I make my own peanut butter and jelly sandwich, I always go for the orange marmalade because I loved to chew on the orange rinds. Seeing the bottle in the fridge made me go for it for our next set of cupcakes.
We all agreed that the one with orange marmalade tasted better.
With these cupcakes, as well as the whole wheat carrot ones, we are very sure that we won't be buying cakes this Christmas anymore, we will just bake it at the comforts of our own home.
Hmmm... what if I add oatmeal to this next time? :)
reade more...
Banana PB&J Cupcakes
{yield - 12 cupcakes}
Ingredients - Banana Cake
- 1 box (3.11 oz) Maya Oven Toaster Cake Mix - Banana Cake
- 1 medium egg
- 2 to 3 pieces of bananas, mashed
- 3 tablespoons vegetable oil
- 4 tablespoons water
Ingredients - Peanut Butter Frosting
- 1 stick butter (1/2 cup), softened
- 1lb. powdered sugar
- 1/2 cup peanut butter (creamy)
- 1 tablespoon vanilla extract
- milk (optional, on stand by)
Other Ingredients
- Fruit Jelly
- Chocolate Bar Pieces
Let's bake!
Start with the cupcakes.
> Preheat your oven toaster.
> In a bowl, combine egg, water, and oil then whisk lightly. Add mashed bananas and mix.
> Sift the banana cake mix and combine with the wet ingredients. Mix or beat until well combined, without over mixing or beating it.
> Line your muffin pan with paper cups and pour batter until 2/3 full. Tap the pan once. Cover the pan with aluminum foil, without letting the foil touch the pan as the batter might stick to it while baking.
> Pop in the oven toaster and bake for 7 and a half minutes. Take the foil out and continue baking for 2 and a half minutes, or until the surface is brown and the toothpick comes clean when you poke it.
> Line cupcakes on cooling rack.
While the cakes are cooling, time to make the frosting.
> Cream softened butter and peanut butter until it turns light in color.
> Add powdered sugar slowly and beat for a while then add the vanilla extract. Continue beating until it becomes fluffy and light.
> If the frosting was too dense, add milk (1 tablespoon at a time). If it's too watery, add powdered sugar until you get the consistency you like.
> Place in a piping bag.
Once the cupcakes are cool enough, start piping the frosting. This frosting is a little on the rich side, so even if you love peanut butter, please don't over frost as the peanut butter flavor might over power the banana cake. There has to be a balance of all flavors.
Finally top it with fruit jelly.
I let my sister bake the cakes this time, but I did guide her with the aluminum foil and when to take it out (I made the frosting). Making 12 cupcakes, it meant us three girls have 4 cupcakes each, so the day we made this recipe, we only allowed ourselves to eat 2 cupcakes and I topped it with strawberry jam and pieces of Krackel chocolate.
Going back to the pastry shop visit we did, they presented their Banana PB&J Cupcakes by spreading peanut butter on the surface of the cake before piping the frosting, creating a well in the middle where they placed the fruit jelly. We found the strawberry jelly a little too tangy for our taste, so for these cupcakes, I decided to just drop a little strawberry jelly - just to provide flavor. It was tangy, but the peanut butter and Krackel chocolate balanced it all.
At home we have two jars of fruit jelly - strawberry preserves (the syrupy kind) and orange marmalade (from Good Shepherd). Whenever I make my own peanut butter and jelly sandwich, I always go for the orange marmalade because I loved to chew on the orange rinds. Seeing the bottle in the fridge made me go for it for our next set of cupcakes.
We all agreed that the one with orange marmalade tasted better.
With these cupcakes, as well as the whole wheat carrot ones, we are very sure that we won't be buying cakes this Christmas anymore, we will just bake it at the comforts of our own home.
Hmmm... what if I add oatmeal to this next time? :)
