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10 Apr

PB & J Cupcakes (Peanut Butter and Jelly)

by Sophia Ong In: Kitchen - 0 Comment
This recipe combines best of both worlds, tasty cupcake with peanut butter and jelly that is nutty and sweet at the same time.
Makes : 24
Cooks : In 50 minutes plus cooling
Difficulty :Not too tricky

 

 

Ingredients
For the cupcakes

  • 250 g self-raising flour
  • 250 g caster sugar
  • ½ teaspoon bicarbonate of soda
  • 270 g unsalted butter , softened
  • 4 large free-range eggs
  • 100 g peanut butter
  • 2 tablespoons whole milk
  • ¾ X 340 g jar of quality seedless raspberry jam or any jam that strikes your fancy
For the peanut crumb

  • 100 g peanut butter
  • 100 g icing sugar
For the buttercream icing

  • 300 g unsalted butter , softened
  • 120 g peanut butter
  • 540 g icing sugar
  • 4 tablespoons whole milk

Method

Preheat the oven to 170°C fan/375°F/gas 5. Sift the dry cupcake ingredients and 1 pinch of fine sea salt into a large bowl, add the butter, eggs and peanut butter, then beat for 60 seconds with an electric mixer (I prefer the free-standing type). Pour in the milk and whisk for 20 seconds, or until well combined. Scrape down the sides of the bowl with a spatula, then give the mix a final blast for 30 seconds to make sure it’s all incorporated. Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out. Bake for 20 minutes, or until they spring back when touched. Leave to cool slightly, transferring to a wire cooling rack after 5 minutes.

Meanwhile, make the peanut crumb. Place the peanut butter in a food processor, sift in the icing sugar and whiz for 1 to 2 minutes to make small,delicious crumbs, then set aside.

For the icing, beat the butter and peanut butter with an electric mixer for 5 to 6 minutes, or until pale and fluffy. Sift the icing sugar into a large bowl, then add to the butter in two stages, beating well between each. Pour in the milk and beat for a further 3 to 5 minutes, or until well combined. Once the cupcakes are cool, poke a hole into the middle of each with a chopstick, twist to widen the hole, then use a piping bag to fill each one with a good squeeze of jam. Decorate with the icing, top with a blob of jam, if you like, and a sprinkling of peanut crumb to finish, then enjoy.

Serving Suggestions :


Note : Feel free to use smooth or crunchy peanut butter – whichever you prefer. If you wish to do things the easier way, you can opt for the Morgan Cupcake Maker

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Tags: bake, baked goods, cakes, cupcake, jelly, pbj, peanut butter, recipe Share

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