Everyone needs a midweek sweet treat. But, at the holidays it’s a MUST HAVE. When you read my new cookbook SUNDAY BEST DISHES you’ll find loads of FUN tips and tricks for the sweetest Christmas ever… Here’s my recipe for Your Choice Cupcakes! Use your family’s favorite flavors to make these cupcakes a holiday winner!
Oh, and P.S. Don’t forget to sweeten the deal by ensuring your copy of SUNDAY BEST comes with a FREE autographed bookplate. We still have 18 days to go on our Xmas shopping. Send me an email (jorj@jorj.com) that includes your mailing address, and the name you want me to personalize!! I think Santa’s sleigh just got a little heavier!
Your Choice Cupcakes
MAKES 1 DOZEN CUPCAKES
Use this recipe as a guideline to create your special Sunday Best cupcakes. These are filled with chocolate-nut butter, but don’t hesitate to fill with chocolate ganache, fruit jam, cream cheese or marshmallow fluff. Top with butter cream frosting, chocolate glaze or just an ample shake of confectioners’ sugar.
Cupcakes
1 ¾ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon table salt
½ cup butter (1 stick), room temperature
1 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
¾ cup milk
Preheat the oven to 350°. Place liners into a 12-cup muffin pan. Whisk the flour, baking powder and salt together in a small bowl. Use an electric mixer to combine butter and granulated sugar until fluffy. Add the eggs one at a time. Add the vanilla extract and milk. Pour in the flour and mix until just combined. Use an ice cream scoop to place the batter into the pan. Bake until a tester inserted into the cupcakes comes out clean, about 20 minutes. Cool in the pan for 10 minutes and then cool completely on a rack.
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Filling
¼ cup butter, room temperature, ½ stick
½ cup chocolate nut butter spread (like Nutella, or Jiff Hazelnut Chocolate)
½ cup confectioners’ sugar
Use an electric mixer to combine the butter, nut butter spread and sugar until smooth. Fill a pastry bag or squirt bottle with the filling. Insert the tip into the center of the cupcake. Gently squeeze about a tablespoon of the filling into each one or, you can use a melon scoop to scoop out the center of the cupcake. Spoon the filling inside and place the plug back on top.
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Frosting
½ cup butter (1 stick), room temperature
1 cup smooth peanut butter
4 ounces cream cheese, room temperature
2 cups confectioners’ sugar
Use an electric mixer to combine the butter, peanut butter and cream cheese. Add the confectioners’ sugar in batches and combine until smooth. If the frosting is too thick, you can add a tablespoon of milk.
Spread the frosting over the cupcakes.
