Peanut butter and jelly cupcakes
4 Reviews
About the bake
What could be more American than the classic peanut butter and jelly combination? These cupcakes are a really tasty American style treat; vanilla sponge, topped with peanut butter buttercream and filled with jam and Proper Nutty peanut butter in the centre.
Method
Step 1
Preheat the oven to 170°C (325°F) Gas 3. Line a cupcake tin with 12 paper cupcake cases.
Step 2
Place the butter, sugar, flour and baking powder in a mixing bowl and beat with a wooden spoon or electric mixer. Add in half of the milk to the mixture and beat again.
Step 3
Separately beat together the egg, remaining milk and vanilla extract then add in with the mixture. Beat together until light and fluffy.
Step 4
Place a 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.
Step 5
When cool, cut a little hole out of the centre of each cake using the point of a knife. Spoon or pipe in a small amount of jam and some peanut butter inside each one and push the cake back into the hole.
Step 6
To make the icing. beat the peanut butter, butter and icing sugar together until smooth, adding a drop of milk if necessary. Pipe on top of the cakes and finish with a chocolate peanut flavoured sweet. These cakes will keep for 2 days in a sealed cake tin.
Ingredients
For the cupcakes
- 120gAllinson's Plain White Flour
- 140gBillington's Unrefined Golden Caster Sugar
- 1.5 tspBaking powder
- 40gUnsalted Butter (softened)
- 120mlMilk (whole)
- 1Egg(s) (free range)
- 1 tspNielsen-Massey Vanilla Extract
For the icing
- 4 tbspRaspberry jam
- 3 tbspProper Nutty peanut butter
- 140gButter (unsalted) (softened)
- 280gUnrefined golden icing sugar