Peanut butter and jelly cupcakes

Peanut Butter and Jelly Cupcakes. Picture: PA Photo/Handout.
Peanut Butter and Jelly Cupcakes. Picture: PA Photo/Handout.
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ingredients

(Serves 12)

60g smooth peanut butter

100g butter

125g caster sugar

75g seedless raspberry jam

2 eggs

150g plain flour

1tsp baking powder

80g butter

45g smooth peanut butter

200g icing sugar

6tsp seedless raspberry jam

Method

Preheat the oven to 190C. Line a deep 12-hole muffin tray with muffin cases. To make the cake batter, simply place all of the ingredients into a bowl and mix together.

Divide the mixture between the muffin cases and bake in the preheated oven for 20-22 minutes. Remove from the oven and allow to cool completely.

To make the frosting, place butter and peanut butter into a bowl beat and add icing sugar. Pipe two concentric circles (one inside the other) around the edge, leaving a little hole in the middle. Into that hole, spoon half a teaspoon of jam.