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WHOLE WHEAT PEANUT BUTTER AND RAISIN CUPCAKES

Protein-rich Cupcakes!

A dear friend of mine asked me to create a cupcake that would be healthy, full of protein from all natural peanut butter, low sugar, and raisins had to be a main component.

His nightly ritual since he was a small child is to have a tablespoon of peanut butter dipped in raisins, before bed time. His daughters helped me make them, and gave me their seal of approval.

This is such a wonderful alternative for a “healthy” thoughtfully created cupcake.   I find that making  it look like a cupcake is the key to making these disappear.  This is a far cry from a PBJ.

 

 

INGREDIENTS

1 -1/4 cup whole wheat pastry flour

1teaspoon baking powder

1teaspoon baking soda

1teaspoon pure vanilla extract

1 teaspoon ground cinnamon.

1/2 cup old fashioned oats

1/2 cup un salted butter

1 cup dark brown sugar

1/3 cup full fat Greek yogurt

1/2 cup all natural crunchy peanut butter (stir in oil that has separated)

2 eggs

1/2 cup soy milk

2 cups raisins

1 – 16oz jar all natural crunchy peanut butter with oil

1/2 cup confectioners sugar sifted

1/2 cup flax seeds

Preheat oven to 300 degrees.

Line the cupcake tins with cupcake papers, sprinkle each well with 1 teaspoon flax seeds, set aside

Sift together the flour, baking powder, soda,and cinnamon, set aside

In the bowl of a mixer fitted with a paddle attachment cream the butter, brown sugar and eggs until fluffy 3 minutes, vanilla, peanut butter, yogurt and soy milk until fully combined.  With the mixer on low slowly add the sifted dry ingredients just until mixed.  Take bowl off of mixer and fold in the oats.

Fill each cupcake paper 3/4 full of batter.  Bake for 12-15 minutes until toothpick inserted comes out clean, or tops spring back to the touch, do not let these brown.

RAISIN FILLING

In the bowl of a food processor fitted with a blade add 2 cups of raisins and 4 tablespoons water, blend until pureed 3 minutes.  Transfer contents to a piping bag fitted with a round tip, or just cut off the end of the bag, making a small incision.

ICING

In the bowl of a mixer fitted with a paddle add the jar of peanut butter and any oil in the jar, and blend until fully smooth, add the confectioners sugar until combined.  Adjust sweetness to your liking.  Transfer the icing to a piping bag fitted with a round tip, large enough so the nuts don’t get stuck.  I used a 1/4 inch round tip.

Let the cupcakes cool in the pan for 5 minutes prior to un-panning.

Ice the top of each cake with the raisin purée covering the entire surface.  Use an off set spatula to smooth the top.

Finish decorating the tops of each cake by making a zig zag pattern using the peanut butter icing.

These will stay fresh on the counter in a cake stand with dome lid for 3 days.  Freeze them for up to one month in a plastic container, or store them in the refrigerator for a week in an air tight container.

VARIATIONS

  • Use Cashew or Macadamia nut butters instead
  • Use dried Cherries, Apricots, Dates, Figs instead
  • Fill the cupcakes with the fruit filling and ice with the nut butter, then garnish with the dried fruit that you used to make the purée.

 

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