Peanut Butter and Chocolate Cupcake with Triple Berry Buttercream

Cuisine:

Peanut butter has always been popular among sweet tooths but did you know that this nutty spread can actually be a healthy ingredient? We recommend adding this special peanut butter based dessert that was featured at WOFEX 2017 by Chef Joan Jean Fajardo Bandoza to add a healthier twist to your sweet menu!

30 Minutes
Serves 2
Medium

Ingredients

145 g Brown Sugar
50 g CRISCO Butter Shortening
130 g JIF Crunchy Peanut Butter
180 g Milk
2 g Lemon Juice
1 pc Egg
5 g Vanilla Extract
155 g All-Purpose Flour
2 g Baking Soda
a pinch Salt
150 g Egg Whites
300 g Sugar
600 g CRISCO Shortening
as needed Smucker's Blueberry, Raspberry, and Strawberry Preserve

Directions

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Steps

1 Done	Peanut Butter and Chocolate Cupcake with Triple Berry Buttercream Preheat the oven at 350F.
2 Done	Sift together flour, baking soda, and salt.
3 Done	Combine milk and lemon juice. Set aside.
4 Done	Cream CRISCO Butter Shortening, JIF Peanut Butter, and brown sugar until light and fluffy.
5 Done	Add in egg. Mix just until combined. Add vanilla extract and continue mixing.
6 Done	Alternately add the dry ingredients and milk. Start and end with dry ingredients.
7 Done	Pour batter over a lined cupcake pan.
8 Done	Bake at 350F for 15-20 minutes or until golden brown and when skewer comes out clean when inserted.
9 Done	Buttercream icing Whip the egg whites and sugar over a bain marie until thick and opaque.
10 Done	Continue whipping in mixer fitted with whisk attachment until stiff and cold.
11 Done	Add in the CRISCO Shortening. Mix until smooth.
12 Done	Divide mixture into three.
13 Done	Add in one flavor of SMUCKERS Preserve per batch.
14 Done	Assembly Poke a hole in the center of the cooled down peanut butter cupcakes.
15 Done	Pipe in TULIP Chocolate Filling.
16 Done	Pipe the berry buttercream on top.