These are still one of our most favourite and most requested cupcakes, the kids love them and so do I!
Peanut Butter and Jelly Cupcakes
Grown up luxury with the added benefit of passing it off as part of your 5 a day – just use full fruit jam!
6oz self raising flour
1tsp baking powder
6oz soft butter
6oz caster sugar
2tsp vanilla extract
7fl oz milk
2tbsp peanut butter
Frosting and Filling.
2oz Icing Sugar
4oz peanut butter
8oz soft cream cheese
Good quality Jam
Combine the sugar and butter and whisk until well blended.
Add the eggs one at a time making sure you pull down the mix from the sides of the bowl before adding the next.
Sieve the flour and add slowly to your eggy mix.
Add milk, peanut butter and vanilla and mix well.
Spoon into muffin cases and bake at 180 degrees for approx 25 minutes, take out when topping is hard and a skewer comes out of the cake clean.
Leave to cool completely.
After cooling i injected approx 5mls of jam into the centre of each cake. You know to stop injecting when it starts oozing back out of the top! lol
The peanut butter icing – add more peanut butter if you prefer a strong taste and you can add additional spoonfulls of icing sugar to keep it sweet.
Grind up some peanuts and sprinkle on top.