So today I decided to try and replicate my love for Peanut Butter & Jelly (Jam) in a cupcake form. This is probably an either love it or hate it cupcake but seeing as its my favourite spread on toast I went with it. Feel free to read how I made them, bare in mind I've yet to try one (however the frosting is amazing!)
Bake 12 cupcakes in the oven at 180 degrees C for 20-25 mins until golden brown and have a springy feel when you touch them.
Recipe: This is how all my cupcake recipes start
Measure 3 medium sized eggs and then measure the butter, self raising flour and caster sugar to the weight of those 3 eggs. Simple.
Cream the butter (Pure Soya Margarine) and sugar together, then add the eggs one by one. Sieve and fold in the flour.
I would add a few dashes of vanilla essence here however I didn't realise I ran out!
Once cooked and cooled, use either one of these cupcake cutters if you have one or an apple core to remove the centre of the cake.
Stir some jam in a bowl till runny and smooth and pour into the hole till it is half full then insert back the cake.
Step 3: Peanut Butter Icing!
Recipe:I can't explain to you how bad I am with creating buttercream icing using measurements, instead its a taste and add job.
You will need: Organic Smooth Peanut Butter with No Added Sugar
Stork Butter Block
Using 3/4 of the blocked butter, cream until smooth then add a couple of tablespoons of Peanut Butter (or to taste). Once creamed together add the icing sugar and carefully mix together. I have never measured icing sugar before as it just goes everywhere so add quite a bit and mix until you get a nice texture that isn't too soft or too lumpy.
Step 4: Decorate!
I use the Wilton 1m Icing Tip to pipe with. Either pipe centre outwards to form a rose swirl or out inwards to form the typical cupcake swirl. Drizzle some jam over and add some crushed hazelnuts if you want :)