Towards the end of the year when December 31st approaches, people tend to pause and reflect on the last year that seemed to have passed too quickly.
Looking back at 2017, it has been a fantastic year for me. It’s my first full year back in Germany after having lived abroad for almost five years. After some time of adjusting to what somehow felt like a foreign culture to me, I now feel pretty settled and enjoy being back in Germany and thus closer to my family and friends here.
2017 has also been an exciting year concerning following my passion for baking and nutrition. I continued what I call My Little Baking Project (read more about it here) and was able to donate around 500€ to Über den Tellerrand kochen München. I really enjoy being able to give back and I’d like to thank all my generous co-workers who keep eating my baked goods and donating for a good cause.
I also started to bake for friend’s special occasions such as this pink ombré cake for my friend’s daughter’s baptism, cupcakes for a baby shower and other birthday cakes.
Those occasions often call for some indulgent treats that look pretty and are easy to share. My favorites from last year are these peanut butter and jelly cupcakes. If you are a fan of the classic combination of peanut butter and jelly, you will love these cupcakes. You can use smooth or crunchy peanut butter – whichever you prefer – but make sure to use an organic version without a lot of additives or artificial flavors.
This recipe is inspired by Cupcake Jemma whose Youtube channel is one of my go tos when it comes to indulgent baking for special occasions.
2017 was a year filled with baking, and I tried a ton of new recipes and baking methods. I also had the pleasure to meet and connect with other bakers and food lovers that I admire and who continue to inspire me!
But the highlight of 2017 was launching this blog. I had thought about it for a long time, and I was quite intimidated by the idea of putting myself out there. When finally launching the bake and nourish blog in September, I thought of it as an experiment that I could quit at any time. But as it turned out, I love it! I enjoy researching new recipes, the baking itself, taking pictures, and sharing it with you!
I’d like to thank all of you who made 2017 a very special year for me. I am beyond grateful for my lovely friends and my ever-supporting family!
Here’s to a brilliant 2018!
Love,
Marion
Peanut butter and jelly cupcakes
Turning the classic flavor combination into rich and pretty cupcakes - perfect for special occasions
Ingredients
- For the cupcakes:
- 125g all-purpose flour (type 1050)
- 1 teaspoons baking powder
- 1/4 teaspoon bicarbonate of soda (natron)
- A pinch of salt
- 90g sugar
- 135g unsalted butter softened
- 2 large free-range eggs
- 50g peanut butter
- 1-2 tablespoons whole milk
- 150g seedless raspberry jam
- For the buttercream icing:
- 125g unsalted butter softened
- 85g peanut butter
- 200g icing sugar
- 1 tablespoons whole milk (if needed)
- 50g peanuts, roughly chopped
Directions
- Step 1 Preheat the oven to 170°C and line a muffin tray with paper cases.
- Step 2 In a large bowl sift the flour and combine with baking powder, bicarbonate of soda (natron), sugar, and salt.
- Step 3 Add the butter, eggs, and peanut butter and beat with an electric mixer for 1 minute. Pour in the milk and whisk for another minute.
- Step 4 Fill the muffin cases two-thirds full with the mixture and bake for 20 minutes until they spring back when touched. Let the cupcakes cool slightly before transferring to a wire rack.
- Step 5 For the buttercream icing, beat the butter and peanut butter with an electric mixer for 5 minutes until fluffy.
- Step 6 Sift the icing sugar and add to the butter in two stages, beating well between each. Add the milk and beat for another 5 minutes.
- Step 7 Once the cupcakes are cool, poke a hole (½ cm in diameter) in the middle of each cupcake.
- Step 8 Use a piping bag to fill each one with jam.
- Step 9 Decorate with the buttercream icing, the remaining jam, and sprinkle with chopped peanuts.
