About the bake
What could be more American than the classic peanut butter and jelly combination? These cupcakes are a really tasty American style treat; vanilla sponge, topped with peanut butter buttercream and filled with jam and Proper Nutty peanut butter in the centre.
Method
Step 1:
Preheat the oven to 170°C (325°F) Gas 3. Line a cupcake tin with 12 paper cupcake cases.
Step 2:
Place the butter, sugar, flour and baking powder in a mixing bowl and beat with a wooden spoon or electric mixer. Add in half of the milk to the mixture and beat again.
Step 3:
Separately beat together the egg, remaining milk and vanilla extract then add in with the mixture. Beat together until light and fluffy.
Step 4:
Place a heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.
Step 5:
When cool, cut a little hole out of the centre of each cake using the point of a knife. Spoon or pipe in a small amount of jam and some peanut butter inside each one and push the cake back into the hole.
Step 6:
To make the icing. beat the peanut butter, butter and icing sugar together until smooth, adding a drop of milk if necessary. Pipe on top of the cakes and finish with a chocolate peanut flavoured sweet. These cakes will keep for 2 days in a sealed cake tin.
Ingredients
For the cupcakes
- 120g Allinson's Plain White Flour
- 140g Billington's Unrefined Golden Caster Sugar
- 1.5 tsp Baking powder
- 40g Butter (unsalted)
- 120ml Milk (whole)
- 1 Egg(s) (free range)
- 1 tsp Nielsen-Massey Vanilla Extract
- 120g Allinson's Plain White Flour
For the icing
- 4 tbsp Raspberry jam
- 3 tbsp Proper Nutty peanut butter
- 140g Butter (unsalted) (softened)
- 280g Unrefined golden icing sugar
Recipe Reviews
Absolutely amazing tasting cupcakes. Dread to think how many calories I ate as I had a least half the cupcakes to myself.
Delicious cupcakes, great recipe
These cupcakes are delectable
Ingredients
For the cupcakes
- 120g Allinson's Plain White Flour
- 140g Billington's Unrefined Golden Caster Sugar
- 1.5 tsp Baking powder
- 40g Butter (unsalted)
- 120ml Milk (whole)
- 1 Egg(s) (free range)
- 1 tsp Nielsen-Massey Vanilla Extract
- 120g Allinson's Plain White Flour
For the icing
- 4 tbsp Raspberry jam
- 3 tbsp Proper Nutty peanut butter
- 140g Butter (unsalted) (softened)
- 280g Unrefined golden icing sugar