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Peanut Butter & Jelly Filled Cupcakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)57.6141
Energy (kCal)1692.125
Carbohydrates (g)122.2036
Total fats (g)118.4767
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 375 degrees. | 2. Line a 12 muffin tin with muffin papers. | 3. In a large bowl, combine the flour, sugar, baking powder, and salt. | 4. In another bowl, mix the peanut butter with the egg.Add the milk, a little at a time, then mix in the butter. | 5. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff. | 6. Put a heaping tablespoon of batter in the bottom of each muffin cup. | 7. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. | 8. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. | 9. Spread the batter gently until no jelly is visible. | 10. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes. | 11. Be careful: the jelly centers can get hot. Makes 12 muffins. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 3/4 3/4 - - - -
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    baking powder 2 1/2 teaspoons 6.095 3.1855 0.0 0.0
    salt 1/2 teaspoon - - - -
    creamy peanut butter 1/2 cup 778.24 21.76 31.3216 69.3376
    egg 1 71.5 0.36 6.28 4.755
    milk 3/4 cup 111.63 8.7474 5.7645 5.9841
    butter 1/3 cup melted 456.0 20.951999999999998 14.248 38.4
    raspberry jelly grape 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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