An old American favourite turned cupcake! Peanut Butter and Jelly Cupcakes! YUM!
Jemma's original recipe was for 24 but I didn't want to make that many so I halved the recipe to only make 12.
Ingredients (cupcake batter):
125g self-raising flour
125g caster sugar
1/4 tsp bicarbonate of soda
135g unsalted butter, soft
2 large free-range eggs
50g peanut butter
1 tbsp whole milk
1 jar of seedless raspberry jam
1 pinch of salt
Method:
1. Preheat the oven to 170°C and line a cupcake tray 12 paper liners.
2. Sift the dry ingredients and 1 pinch of sea salt into a large mixer bowl.
3. Add the butter, eggs and peanut butter to the same bowl and mix for 60 seconds.
4. Add the milk and beat for another 20 seconds.
5. Stop, scrape down the bowl and beat for a final 20 seconds.
6. Spoon the mixture into the liners and bake for 20 minutes.
Ingredients (peanut crumb):
50g peanut butter
50g icing sugar
Method:
1. Place the peanut butter and icing sugar into a food processor and pulse until it becomes a crumb-like consistency.
2. Set to one side in a bowl.
Ingredients (icing):
150g unsalted butter, softened
60g peanut butter
270g icing sugar, sifted
2 tbsp whole milk
Method:
1. Put the butter and peanut butter into a mixer bowl and mix for 10 minutes - it should become pale and whip-like.
2. Add half the sifted icing sugar and beat for a further 5 minutes.
3. Add the last half and beat for a further 5 minutes.
4. Add the milk and beat for 3-5 minutes or until well combined.
-
Remove the middle of the cupcakes and fill with jam. Put the peanut butter buttercream icing into a piping bag and pipe over the cupcake. Drizzle jam over the top and sprinkle the peanut crumb over the top.
Voila!
Let me know what you think! Peanut butter is amazing!
