Monday, August 15, 2016
Peanut Butter and Jelly Cupcakes and Stout Cupcakes for RSPCA Cupcake Day 2016
Today is RSPCA Cupcake Day 2016, and my workplace is again participating this year. I have stepped back from organising duties, and this year, Justine is organising it. Gay T and I are assistants.
I made Peanut Butter and Jelly Cupcakes, pictured at the top of this post, and Stout Cupcakes: (reposing on a teatowel that was a Christmas gift from Gay T):
I made 12 of each, from recipes in Martha Stewart's Cupcakes.
First up, here are some process shots from the Peanut Butter and Jelly Cupcakes (recipe online here):
The only change that I made was to put the raspberry jam inside the cupcakes instead of on top by cutting a cone in the top of each cupcake, filling the hole with jam that I had warmed and sieved to remove the seeds, and replacing the cone with the tip cut off on top:
Here's a peek inside the peanut butter and jelly cupcakes (I had a "spare" to taste):
Here are the stout cupcakes (recipe online here):
These really packed a punch - they are strongly flavoured of spices and stout.
Instead of using the glaze suggested by Martha, I frosted my cakes with the frosting from Nigella Lawson's Guinness Cake recipe to soften the blow of the other strong flavours (as I didn't think I needed even more stout in the icing)
The PBJ cupcake was without a doubt my favourite, but it is quite sweet, so I think that the stout cupcakes will appeal to those with an inclination for earthier, less sweet baked goods. I like to cater for all tastes! #rspcacupcakeday