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Peanut Butter & Jelly Cupcakes

In the preface for my sausage roll recipe, I talked about the perfect flavour combinations - gin and tonic, pork and apple, chocolate and cherry - and apparently I missed this one out! Peanut butter and jelly (or jam, as we say in the UK!) is one of those matches made in heaven, and so are these cupcakes!


Delicious peanut sponge filled with raspberry jam; a beautiful peanut buttercream, a raspberry jam drizzle and a peanut butter crumb - all coming together in one bite of deliciousness!


I normally make my own raspberry jam, with the amazing Cupcake Jemma's raspberry goo recipe - super easy, and so tasty! But you could swap it for straight out of the jar for ease. And feel free to mix up the flavour - in the USA, the classic is grape jelly, but that's not easy to find over here - why not try strawberry or blueberry, or all of the berries?!


These guys are coming with me and Gareth on our socially distanced picnic with my mum and brother tomorrow - I'll let you know how well they go down!



Peanut Butter & Jelly Cupcakes

Ingredients:

140g butter⁠

65g caster sugar

1 egg⁠

65g self raising flour

5 tbsp peanut butter

5 tbsp raspberry jam

200g icing sugar

2-3 tbsp milk

Method:⁠

1. Preheat oven to 180°C (160°C Fan or Gas Mark 4). Line your cupcake or muffin tin with 6 cupcake cases.

2. Cream together 65g of butter with the caster sugar until pale and fluffy.

3. Add the eggs and 1 tbsp of peanut butter, and beat until combined; then fold in the self raising flour. If the batter is very stiff, add 1 tbsp of milk to loosen slightly.


4. Spoon into cupcake cases, until approximately 3/4 full, and bake for approximately 15 minutes.

6. In a food processor, whizz up 2-3 tbsp peanut butter with 50g icing sugar until it makes small crumbs. You could do this in a mixing bowl with a wooden spoon or your hands if you don't have a food processor!


7. Beat together the remaining butter (75g) and icing sugar (150g) until light and fluffy. Add 2-3 tbsp of peanut butter, and mix well. Put into a piping bag with a star shaped nozzle and set to one side until cupcakes have cooled.


8. When the cupcakes are cool, use an apple corer, or knife, to removed a small cylinder from the top of each one. Fill this hole with raspberry jam.


9. Pipe rosettes on top of the cupcakes using the peanut buttercream, then drizzle with the remaining raspberry jam, and top with the peanut butter crumb.

As ever, please don't forget to share your pictures of your bakes - I'm @misshelensbakes on Instagram and Twitter, and would love to see what you make!

Happy baking!

Miss Helen x


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