My principal asked me to make some goodies for a staff meeting we had last week. I was thrilled because I had a cupcake at Buttercup Bake Shop in New York…a peanut butter and jelly cupcake that I really wanted to try to make. That’s right. A yellow cake filled with a little bit of grape jelly and topped with peanut butter cream cheese frosting. I found the recipe here. I figured I needed another cupcake just in case people in China Spring, Texas weren’t quite ready for such a daring cupcake. So I decided on devils food (from a box…don’t tell) with a rich caramel frosting from More from Magnolia Bakery. I highly recommend that you purchase the book, but here is the recipe:
2 cups softened butter, 5 cups sifted powdered sugar, 1 1/2 cups brown sugar, 1/2 cup milk, 2 T dark corn syrup, 2 t vanilla
Cream butter until smooth. Add the sugars and beat on low for 2 minutes. Add the milk, corn syrup and vanilla, and beat until creamy and smooth, 3-5 minutes.
Both cupcakes got rave reviews from the teachers and staff. But the chocolate had a slight edge on the PB & J.
CAUTION: Do not leave the caramel frosting in a car in Texas for more than 20 minutes…your cupcake may suffer the same fate as mine.
When good cupcakes goes bad.