Peanut Butter And Jam Cupcakes

A usa inspired cupcake recipe!

Ingredients

• Makes 12 approx.
• cupcakes:
• 4oz self raising flour
• 4oz caster sugar
• 3oz softened, unsalted butter
• 2 eggs (lightly beaten)
• 1 tbsp milk
• 1oz smooth peanut butter
• filling:
• a jam of your choice (i used a home made elderberry jam.) i’d recommend that, if you’re using a uk brand of peanut butter, don’t go for a tarty jam like blackcurrant, as uk peanut butter doesn’t have the sweetness of the american style. Go for something sweet, like apricot or raspberry.
• icing:
• 2oz smooth peanut butter
• 4oz icing sugar

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!