Peanut Butter And Jam Cupcakes

A usa inspired cupcake recipe!

Preparation Time

Cook Time

Servings

0

Ingredients

Instructions

Step 1:

  • If the oven needs preheating, preheat to 200c
  • Step 2:

  • Step 3:

  • 1: sieve self raising flour into a bowl and add the caster sugar
  • Step 4:

  • Step 5:

  • 2: mix in the butter until combined with the ingredients. Add in the eggs and milk and mix till smooth.
  • Step 6:

  • Step 7:

  • 3: mix in your peanut butter until fully combined
  • Step 8:

  • Step 9:

  • 4: line your cupcake tray with cupcake cases (or just grease the tray)
  • Step 10:

  • Step 11:

  • 5: pour your cupcake mix into the cases/tray until each case/dip is 3/4 full.
  • Step 12:

  • Step 13:

  • 6: pop the tray(s) into the oven and leave for 15-20 minutes, or until a toothpick can enter and exit the cupcake cleanly. Then take them out and let the cool on a wire rack
  • Step 14:

  • Step 15:

  • 7: for the icing, combine the peanut butter with icing sugar. If the mix is too thick, add a teaspoon of milk to thin it. You want it to be somewhat thick.
  • Step 16:

  • Step 17:

  • 8: when the cupcakes are cool, prepare an icing bag/gun with your jam.
  • Step 18:

  • Step 19:

  • 9: now to prepare your cupcakes for filling with the jam. You can either use a small kitchen knife and teaspoon or an apple corer for this
  • Step 20:

  • Step 21:

  • if using a knife:
  • Step 22:

  • cut a small section from the very top of the muffin, then use the other end of a teaspoon to remove some of the inner sponge to make room for the jammy goodness.
  • Step 23:

  • when you’ve filled the cupcakes, place the section you removed earlier back on.
  • Step 24:

  • Step 25:

  • if using an apple corer:
  • Step 26:

  • use the corer to cut through the centre of the muffin to halfway through, then pipe in the jam! No need to place a top on these. Though if you really want, you can cut the piece of sponge you removed with the corer and put it back on.
  • Step 27:

  • Step 28:

  • 10: fill an icing bag/gun with your icing and pipe it in your pattern of choice. Then leave your cupcakes for a few minutes to let the icing harden a little on the outside.
  • Step 29:

  • Step 30:

  • you can also decorate these on top of the icing. I never do, but i expect some chopped peanuts or extra jam on top wouldn’t go amiss!