It’s no surprise that another dessert would show up before too long. I’ve been a big fan of Isa and Terry’s dessert cookbooks, Vegan Cupcakes Take Over the World and Vegan Cookies Invade Your Cookie Jar, since my twin sister gave them to me as gifts. I am especially fond of cupcakes, so I was happy to pick this recipe. The instructions call for baking the cupcakes, dusting the tops with powdered sugar, and then leaving them in a cool room for about 24 hours to get a little crispy on top. This is supposed to mimic a “donut” texture. I fully intended to follow these instructions until I was glancing through the cupcake cookbook and came across the recipe for Peanut butter Buttercream frosting. Inspiration hit: PB&J cupcakes!
The results were delicious. A not-to-sweet cake with a dollop of strawberry preserves inside and a creamy topping of sweet peanut butter. These were very easy to fill, too. You just drop a teaspoon of jam/preserves on top of the batter before sticking them in the oven, and the jam bakes right in. We ate these really quickly, too …. for breakfast, for post-shoveling snacks, for a treat before bed ….. cupcakes don’t last too long in my house 🙂
Recipe: Jelly Donut Cupcakes (pg 253) plus Peanut butter Buttercream Frosting from Vegan Cupcakes Take Over the World.