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Jemma's PB & J Cupcakes
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Total Time: 50 minutes
Incredible peanut butter and jam cupcakes that will dazzle your friends with their simplicity.
Ingredients:
250 g self-raising flour
250 g caster sugar
½ teaspoonbicarbonate of soda
270 g unsalted buttersoftened
4 large free-range eggs
100 g peanut butter
2tablespoons whole milk
¾ X 340 g jar of quality seedless raspberry jam
100 g icing sugar
300 g unsalted buttersoftened
120 g peanut butter
540 g icing sugar
4tablespoons whole milk
Instructions:
Preheat the oven to 170°C fan/375°F/gas 5. In a large bowl, sift the dry cupcake ingredients and a pinch of fine sea salt. Add butter, eggs, and peanut butter, then beat with an electric mixer for 60 seconds. Mix in the milk until well combined. Scrape down the sides of the bowl, then mix for 30 seconds more. Fill paper cases two-thirds full with the mixture. Bake for 20 minutes until they spring back when touched. Cool briefly, then transfer to a wire rack. For the peanut crumb, blend peanut butter and icing sugar in a food processor for 1 to 2 minutes. Set aside. For the icing, beat butter and peanut butter with an electric mixer until fluffy. Add sifted icing sugar in two stages, beating well. Mix in milk until combined. Once cupcakes are cool, use a chopstick to make a hole in each, then fill with jam using a piping bag. Decorate with icing, top with jam, and sprinkle with peanut crumb before serving.