A slightly delayed recipe perfect for the 4th July. Peanut butter and jelly is the epitome of American food and when I saw the cupcake version I had to give them a go. Everyone that has tasted one of these, even people who don't like peanut butter, have had to have another. I have made batch after batch and every time I am met with nothing but positive feedback. My favourite part...the peanut butter crumb sprinkled on top!
INGREDIENTS
125g self-raising flour
125g caster sugar
1/4 tsp bicarb of soda
135g unsalted butter
2 large eggs
50g peanut butter
1 tbsp whole milk
340g seedless raspberry jam
FOR THE BUTTERCREAM
150g unsalted butter
60g peanut butter
270g icing sugar
2 tbsp whole milk
FOR THE PEANUT BUTTER CRUMB
50g peanut butter
50g icing sugar
METHOD
- Preheat the oven to 170C fan. Line a cupcake tray with cases.
- Sift all the dry ingredients into a large mixing bowl. Add the butter, eggs and peanut butter and beat until smooth and combined.
- Scrape down the sides, pour in the milk and beat until fully incorporated. Fill the cupcake cases about 3/4 full.
- Place in the oven and bake for 20 minutes or until golden and spring back when touched. Leave to cool for 10 minutes then transfer to a wire rack to cool completely.
- Whilst the cakes are cooling make the peanut crumb. Place the peanut butter and icing sugar in a food processor and whizz for 2-3 minutes until they form a crumb.
- For the icing place the butter and peanut butter in a mixing bowl and beat for 5-6 minutes until pale and fluffy. Sift the icing sugar into the bowl and beat on a slow speed, turning to high speed until combined. Pour in the milk and beat well for 5-6 minutes until light and fluffy.
- Once the cakes are cooled, create a hole in the middle and place a tsp of jam in the hole. Fill a piping bag with buttercream and pipe onto the cakes.
- Fill another piping bag with jam and squeeze onto the icing. To finish sprinkle with the peanut butter crumb.
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