Silver Spoon

Peanut Butter and Jelly Cupcakes
Tried and tested

Peanut Butter and Jelly Cupcakes

Recipe Submitted By: bakingmad

Filled with rapberry jam and topped with a peanut butter icing these cupcakes are a real American style treat.

Preparation Time 30 minutes
Baking Time 20 minutes
Portions 12
Skill Level Easy
Average Rating 5 stars
 

Peanut Butter and Jelly Cupcakes Ingredients

150 grams Unsalted Butter
115 grams Light Muscovado Sugar (Billington's) Light Muscovado Sugar (Billington's)
2 Free Range Eggs Free Range Eggs
125 grams Peanut Butter
150 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
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Additional Ingredients

To make the icing

4 tbsp Raspberry Preserve (or jelly)
100 grams Peanut Butter
75 grams Unsalted Butter (at room temperature)
150 grams Icing Sugar (Silver Spoon Homegrown) Icing Sugar (Silver Spoon Homegrown)
Roasted Peanuts
 

This recipe uses

  • Light Muscovado Sugar (Billington's)
  • Free Range Eggs
  • Self Raising White Flour (Allinson Nature Friendly)
  • Icing Sugar (Silver Spoon Homegrown)

How to make Peanut Butter and Jelly Cupcakes

  • Click on the text to highlight the different stages as you go along,
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  1. Heat the oven to 180°C, 160°C fan, gas 4. Line a cup cake tin with 12 paper cupcake cases. method tip
  2. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. method tip
  3. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles. method tip
  4. Beat in the peanut butter, then fold in the flour until evenly mixed
  5. Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack. method tip
  6. When cool, cut a little hole out of the centre of each cake using the point of a knife. Spoon a little jam inside each one and push the cake back into the hole.
  7. To make the icing; beat the peanut butter, butter and icing sugar together until smooth, adding a drop of boiling water if necessary, Spread on top of the cakes and top with a few peanuts if liked. These cakes will keep for 2 days in a sealed cake tin.
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Reviews

Read all reviews (1) | Average rating: 5 stars

"I have just made these for the first time and it wont be the last.They were so easy to make and so Yummmmmy If i wasn't on a diet i would have had another one "

21-03-2012 | Author: Magnakdrew | 5 stars

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