1/3 cup of oil
4 egg whites
1/2 cup crunchy unsalted peanut butter
1-1 and a 1/2 cups flour
1/4 cup confectioner’s sugar
1 large pinch baking soda
2 large pinches baking powder
1/2 pinch salt
1/2 cup milk
2 tablespoons raspberry preserves
1 tablespoon confectioner’s sugar
1 tablespoon dried whole blueberries
1/4 cup butter
2/3 cups confectioner’s sugar
And, here are the instructions:
1.Mix up the batter: mix peanut butter, egg whites, oil and milk until blended. Then, add flour, sugar, baking soda, baking powder, peanut butter chips and salt to the blended mixture, until smooth.
2.Make the filling. Combine raspberry preserves, sugar and blueberries.
3.Then it’s time to assemble your cupcakes. Fill the bottom quarter of each cupcake shell with the blended mixture. Place 1 and 1/2 teaspoons of filling in the center of the cupcake shell that has already been filled 1/4 full of batter. Then, add more batter until the cupcake shell is 3/4 full of batter.
4.Bake the cupcakes at 350F for approximately 25 minutes or until ever so slightly browned at the edges. Be sure NOT to overbake them.
5.Remove cupcakes from oven and let cool until room temperature, which should take about an hour. When they’re ready to be frosted, they should be cool.
6.Frosting time. Soften the butter, but DON’T melt it. It should retain its shape. Whip the butter with sugar. Mash the leftover filling. Then, slowly add the mashed leftover filling until the two are fully combined.
7.Dress the cupcakes and make them pretty. Then, if you’re the Baker, you cut open the cupcakes so that you can showcase their insides.
Then, of course, you eat them.