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!