Peanut Butter And Jam Cupcakes
A usa inspired cupcake recipe!
If the oven needs preheating, preheat to 200c
1: sieve self raising flour into a bowl and add the caster sugar
2: mix in the butter until combined with the ingredients. Add in the eggs and milk and mix till smooth.
3: mix in your peanut butter until fully combined
4: line your cupcake tray with cupcake cases (or just grease the tray)
5: pour your cupcake mix into the cases/tray until each case/dip is 3/4 full.
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
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.
8: when the cupcakes are cool, prepare an icing bag/gun with your jam.
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
if using a knife:
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.
when you’ve filled the cupcakes, place the section you removed earlier back on.
if using an apple corer:
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.
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.
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!