My doctor just recently informed me that he believes I’m simply one of those people that simply Put on weight when they’re pregnant.
This appears pretty unjust. Approved, I gained 50+ pounds with my first 2 babies, but this Time around, I’m exercising! Even still, I remain in my second trimester and I have actually currently Gotten 15 pounds. No good!
But, I can tell you what went wrong with my previous pregnancies, no problem. When I Was Pregnant with my kid, I could not get enough hot chocolate and green olives.
I understand it might sound a little disgusting, but trust me, the abundant chocolatey Goodness Enhanced the salted olives completely.
With my child, I had an entire other sweet/salty addiction: PB & j sandwiches with potato Chips Wedged in the middle! I would sit at my desk at lunchtime, concealing behind my computer System, rapidly devouring three or four of those bad kids.
And while a PB & j might be a timeless kids lunch food, it is definitely not a low calories deal With. By the time you include the calories of the bread, peanut butter, and jelly, you’re already As Much as a minimum of 300-400 calories!
And when you include the salty, greasy goodness of a potato chip on top of that, it ends up Being A pregnancy-weight atomic bomb. Thankfully, I have actually managed to suppress those Yearnings thus far, however, I couldn’t help but consider what a delicious cupcake a PB & j potato Chip cupcake would be.
I could assault this cuppie a number of methods. I’ve considered a raspberry jelly cupcake, With Peanut butter filling, peanut butter icing, with jelly swirled on the top, and even a peanut butter Cupcake with raspberry jelly frosting.
However, I believe the supreme homage to this childhood favorite is a peanut butter cupcake, Filled with raspberry jelly, topped with peanut butter buttercream mousse, a dollop of raspberry Jelly smack in the middle, and rolled in deliciously salted potato chips.
I actually love the brown sugar base in this dish. And the buttercream is folded with whipped Cream to add a scrumptious lightness. Finally,the crispy potato chips add textural contrast, In Addition to the perfect salty note. Delight in!
Peanut Butter Cupcakes
1 stick of butter
2 cups of brown sugar
1 cup of peanut butter
1/2 cup of applesauce (plain flavored).
2 eggs.
1 tsp vanilla.
2 1/2 cups flour.
1 tsp baking soda.
2 tsp cream of tartar.
dash of salt.
1 1/2 cup buttermilk.
Beat together the butter, brown sugar, peanut butter, and applesauce till it due to the fact That Smooth and combined.
Add eggs one at a time and add vanilla. In a separate bowl, mix flour, baking soda, cream of Tartar, And salt. Alternating, add the flour mix and the buttermilk to the peanut butter/sugar mix.
(This batter tastes like peanut butter cookies!). Bake at 350 for about 20 minutes. (I needed to Leave mine in 22 minutes because I have a really low-cost oven).
Peanut Butter Buttercream Mousse.
Beat one stick of butter and one cup of peanut butter together up until creamy. Add 1 1/2 cups Of powdered sugar. In a different bowl, beat one cup of heavy cream until stiff peaks form. Fold The whipped cream into the peanut butter mix.
To assemble:
Fill the cupcakes with your favorite jelly. I use Welch’s Red Raspberry Spread. To fill, I put a star Tip on a piping bag and jam it into the cupcake.
I squeeze till I see the cupcake start to burst and the jam just barely comes out of the top of The Cupcake. Frost with the Peanut Butter/ buttercream mousse and roll the cupcakes in crushed Potato chips.
It is very important to utilize truly crispy potato chips (like “kettle prepared” brand names). Top With a dollop more of jam.
