Peanut Butter Jelly Time!

photos by Jeff McSweeney

photos by Jeff McSweeney

Baking with Booze
by Nicole Watts

(A special thanks to Job Abraria for the back to school PBJ theme)

I went to the liquor store in search of a peanut butter vodka, but struck out. What I did find was Manischewitz Concord Grape Wine. 

Jelly filing

Put about a cup of jelly in the food processor with ¼ cup of Concord Grape Wine and processed until smooth. Refrigerate until ready to use.

Peanut Butter Cupcakes

2 cups brown sugar 
1/2 cup butter
1 cup peanut butter
2 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar        
1 pinch salt 

Peanut Butter Frosting
3/4 cup butter, softened
1-1/2 cups creamy peanut butter
1/4 cup and 1 teaspoon milk, or as needed
3 cups confectioners' sugar


Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.

In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.

Bake for 18 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Once cooled, remove the core of the cupcakes using a cupcake corer and fill the center of the cupcakes with jelly mixture. Remove a portion of the core so that the core top fits flush on the top. 

Top with peanut butter frosting and refrigerate cupcakes until ready to serve.

I highly recommend this cupcake corer.

Jeff McSweeney