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Peanut Butter and Jam Cupcakes

Idea gallery #380
Peanut Butter and Jam Cupcakes
Ingredients and Supplies
24 cupcakes from a yellow cake mix
Strawberry pastry filling
Red raspberry pastry filling
1/2 cup unsalted butter, softened
1 cup smooth peanut butter
1 (8 ounce) package cream cheese, softened
4 cups powdered sugar
1 tablespoon water
Peanut butter logs
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CUPCAKES: Bake cupcakes from a yellow cake mix. Put Pastry filling in a clear disposable bag which has been fitted with tip #230. Pierce top of cupcake with tip point and push 2/3 into the cupcake. Apply pressure to inject the pastry filling as tip is pulled out of cupcake. FROSTING: Beat butter, peanut butter and cream cheese together on medium speed, until light and fluffy. Slowly add the powdered sugar and continue to mix until the frosting is smooth. Mix in the water and continue to mix until it reaches a good spreading consistency. Put icing into a disposable bag fitted with tip #32. Pipe the top of the cupcakes. Garnish top with broken peanut butter logs.
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