Peanut butter and jelly cupcakes

Preheat the oven to 170°C (325°F) Gas 3. Line a cupcake tin with 12 paper cupcake cases.

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.

Separately beat together the egg, remaining milk and vanilla extract then add in with the mixture. Beat together until light and fluffy.

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.

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.

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.