Peanut butter and jelly cupcakes - recipe

Ingredients

Recipe , Peanut butter , Jam , Jelly 2 , Cupcake , Peanuts

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1

Heat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake tin with 12 paper cupcake cases.
2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

For this step you'll need:
- 150g Butter (unsalted) softened
- 115g Unrefined light muscovado sugar
3
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

For this step you'll need:
- 2 Egg(s) (free range)
4
Beat in the peanut butter, then fold in the flour until evenly mixed.

For this step you'll need:
- 125g Peanut butter (smooth)
5

Place a heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.
6
When cool, cut a little hole out of the centre of each cake using the point of a knife. Spoon a little jam inside each one and push the cake back into the hole.

For this step you'll need:
- 4 tbsp Raspberry jam
7
To make the icing. beat the peanut butter, butter and icing sugar together until smooth, adding a drop of boiling water if necessary. Spread on top of the cakes and top with a few peanuts or chocolate covered peanuts. These cakes will keep for 2 days in a sealed cake tin.

For this step you'll need:
- 100g Peanut butter (smooth)
- 75g Butter (unsalted) softened
- 150g Unrefined golden icing sugar
- Peanuts roasted or chocolate covered peanuts

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