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1
Preheat the oven to 350 F. Line a cupcake pan with paper wrappers.
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2
Using a standard-size ice cream scoop or a 1/4 cup measure, scoop the Vanilla Cake batter into the prepared pan.
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3
Bake for 20 to 22 minutes, rotating the pan once halfway through, until the edges of the cupcakes are golden brown and the centers of the cupcakes spring back to the touch.
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4
Remove the cupcakes from the oven, let them cool slightly in the pan, then finish cooling them right side up on a wire rack until they reach room temperature.
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5
Repeat this process to bake the remaining batter, as necessary.
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6
While the cupcakes are baking and cooling, prepare the Peanut Butter Icing, if you have not already done so.
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7
Set it aside.
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8
Once the cupcakes are at room temperature, use an offset spatula or a butter knife to spread a thin layer of raspberry jelly across the top of each cupcake.
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9
Reserve the remaining jelly.
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10
Fit a pastry bag with a large star tip and fill it with Peanut Butter Icing.
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11
Pipe rosettes on each cupcake (see Filling a Pastry Bag and Piping, page 11).
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12
Repeat until all the cupcakes have been iced.
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13
Using a squeeze bottle or small offset spatula, place a small dot of the remaining raspberry jelly in the middle of the top of each iced cupcake.
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14
Once iced, the cupcakes can be kept covered or in an airtight container in the refrigerator for up to 2 days.
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15
Bring them to room temperature before serving.
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16
To create a Peanut Butter and Jelly Cake, use the same technique as the Strawberry Vanilla Cake recipe (page 117) to spread the jelly between layers, and ice the cake with Peanut Butter Icing.
