Peanut Butter N Jelly Mini Cakes Recipes

PEANUT BUTTER 'N' JELLY CAKE

Steps:

• Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and peanut butter until smooth. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. , Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Garnish with additional jelly and peanuts, if desired.

PEANUT BUTTER 'N' JELLY CAKE

Steps:

• In a large mixing bowl, cream the butter and peanut butter until smooth. Add sugar; mix well. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to peanut butter mixture alternately with milk. Pour into two greased and floured 9" round baking pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. For frosting, in a mixing bowl, beat the butter and peanut butter. Add the vanilla, powdered sugar and enough milk to achieve spreading consistency. Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting.

PEANUT BUTTER AND JELLY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
• Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
• Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
• Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
• Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
• Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
• Place jelly in a small mixing bowl and whisk to loosen.
• Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.

PEANUT BUTTER 'N' JELLY MINI MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.