Step 1:
If the oven needs preheating, preheat to 200c Step 3:
1: sieve self raising flour into a bowl and add the caster sugar Step 5:
2: mix in the butter until combined with the ingredients. Add in the eggs and milk and mix till smooth. Step 7:
3: mix in your peanut butter until fully combined Step 9:
4: line your cupcake tray with cupcake cases (or just grease the tray) Step 11:
5: pour your cupcake mix into the cases/tray until each case/dip is 3/4 full. 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 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 17:
8: when the cupcakes are cool, prepare an icing bag/gun with your jam. 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 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 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 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 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! 