Skip to main content

Peanut butter cupcakes cross with nutella jelly

This cupcakes is like Peanut butter jelly sandwich and Nutella, I reduce amount of sugar in the batter just to balance a sweetness from nutella and raspberry jam cross topping on this cupcakes




 Ingredients:
- 4 tbsp butter softened
- 3/4 cup light brown sugar
- 1/2 cup crunchy peanut butter
- 2 eggs lightly beaten
- 1 tsp vanilla extract
- 1 1/2 cup all- purpose flour
- 2 tsp baking powder
- 1/2 cup milk

cross topping
- 1/2 cup nutella
- 4 Tbsp red  seedless raspberry jam

Preparation :
preheat the oven to 350 f, put 16 paper liners on baking sheet

Add  butter,sugar and peanut butter in a bowl and beat together until well mixed, gradually add the eggs, beating well after each addition,then add the vanilla extract

sift in the flour and baking powder into a bowl,then use a metal spoon to fold in alternating with the milk

spoon the mixture into the paper liner and bake in the preheated oven for 25 minutes or until well risen and golden brown,transfer to wire rack and let cool

for the cross topping,,,
put Nutella and seedless raspberry jam into a small bowl beet together until smooth

I made it simple - transfer mixture into  Ziploc sandwich bag,seal and cut one corner just a small hole
and press them to make a cross or spread on top

Labels:

Comments

  1. Stephanie @ Eat. Drink. Love.April 29, 2012 at 10:53 PM

    These cupcakes look so good! I like that you combined the Nutella with jelly!

    ReplyDelete
  2. Choc Chip UruApril 29, 2012 at 10:59 PM

    These are crazy amazing - pb, jelly and Nutella all in one pickup-and-go breakfast dessert treat?
    You are my hero :D

    Cheers
    Choc Chip Uru

    ReplyDelete
  3. ElpinikiApril 30, 2012 at 6:08 AM

    Beautiful and surelly delicious cupcakes!

    ReplyDelete
  4. Kitchen SimmerApril 30, 2012 at 7:46 AM

    Loving the chocolate/peanut butter combo here!! They look so fun and delicious!! Well done. :) Have a great week! ~ Ramona

    ReplyDelete
  5. Nava KApril 30, 2012 at 8:06 AM

    I certainly like that you have reduced the sugar inside because nutella by itself contains much sugar. My kind of dessert because I too don't fancy anything with plenty of sugar inside.

    The deco is lovely and makes the cakes so stunning.

    ReplyDelete
  6. PinayinTexasApril 30, 2012 at 10:04 AM

    Wow! Peanut butter and nutella - what a perfect combo! These are delicious cupcakes, Ridwan!

    ReplyDelete
  7. TinaRBKApril 30, 2012 at 11:06 AM

    I really do like how you mixed the raspberry and nutulla together for the topping-I would have never thought of that. No doubt it works deliciously. Also, by the fact that there is not a lot of icing here means that the cupcake can stand alone in taste. Well done!

    ReplyDelete
  8. Cucina49April 30, 2012 at 2:56 PM

    These look awesome--I'd be afraid that I'd eat all of them! What a great idea to mix the Nutella with raspberry jam.

    ReplyDelete
  9. Angie's RecipesMay 1, 2012 at 6:42 AM

    Gorgeous cupcakes! And the displaying stand looks lovely.

    ReplyDelete
  10. UnknownMay 1, 2012 at 10:54 AM

    cupcakes looks great for a breakfast and noon treat Ridwan! and I read this in the mid of the night! OH!!
    Tq for sharing the recipe and tq for passing me the 2 award before, I'm sory for the late reply my friend :)
    Thx again and have a great week ahead for u and ur food adventure! ;)
    *bless*

    ReplyDelete
  11. Kim BeeMay 4, 2012 at 10:58 PM

    Oh my gosh these look so yummy. What a cool idea.

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipes, like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over banana Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and ...
4 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil...
4 comments
Read more

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegeta...
3 comments
Read more