Tested till perfect Gluten-Free Chocolate PBandJ Cupcakes
Gluten-Free Chocolate PBandJ Cupcakes
Photography by Joe Kim/TC Media

Gluten-Free Chocolate PBandJ Cupcakes

Biting into cake that tastes like the classic sandwich combo is like hitting the cupcake jackpot. Cream cheese adds just enough tartness to the icing to offset the sweetness of the peanut butter. Omit the peanut butter for a nut-free, school-friendly treat.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 1 hour
  • Portion size 12 cupcakes

Ingredients

  • 1/3 cup 1/3cupunsalted butter, softened
  • 1 cup 1cupgranulated sugar
  • 2 2eggeggs
  • 2 tsp 2tspvanilla
  • 3/4 cup 3/4cupgluten-free all-purpose baking flour, (such as Bob
  • 1/2 cup 1/2cupcocoa powder
  • 1 tsp 1tspxanthan gum
  • 1 tsp 1tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 3/4 cup 3/4cuphot water
  • 1/2 tsp 1/2tspcider vinegar
  • 1/4 cup 1/4cupseedless raspberry jam

Peanut Butter Icing:

  • 1/2 pkg (250 g pkg) 1/2 pkg (250 g pkg)cream cheese, softened
  • 1/4 cup 1/4cupbutter, softened
  • 2 tbsp 2tbspsmooth peanut butter
  • 2 cups 2cupsicing sugar
  • 1 tbsp 1tbspmilk
  • 1 tsp 1tspvanilla
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Preparation

In bowl, beat butter with sugar until fluffy; beat in eggs and vanilla.

Whisk together flour, cocoa powder, xanthan gum, baking powder, baking soda and salt. Add to egg mixture; whisk for 1 minute (batter will thicken). Stir in hot water and vinegar.

Spoon into 12 paper-lined muffin cups. Bake in 350ºF (180ºC) oven until cake tester inserted in centre of several comes out clean, 32 to 35 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)

Spoon jam into piping bag fitted with small plain tip. Press tip into centre of each cupcake; pipe in about 1 tsp of the jam.

Peanut Butter Icing: In bowl, beat together cream cheese, butter and peanut butter until light; beat in icing sugar, 1/2 cup at a time. Beat in milk and vanilla until smooth. Spoon into piping bag fitted with large plain tip; pipe onto cupcakes. (Make-ahead: Store in airtight container for up to 3 days.)

Additional information :
Change It Up

Gluten-Free Vanilla PBandJ Cupcakes
Substitute 1/2 cup gluten-free all-purpose baking flour for the cocoa powder.

Nutritional Information per serving: about

cal 577 pro 4g total fat 28g sat. fat 17g
carb 79g dietary fibre 4g sugar 30g chol 94mg
sodium 274mg potassium 291mg % RDI 0 calcium 7
iron 6 vit a 24 vit C 37 folate 7
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