PEANUT BUTTER & JELLY CUPCAKES 🧁

Peanut butter and jelly is a classic flavour combo, usually found in America. We call jelly jam over here, but PB and jelly has such a good ring to it! These peanut butter flavoured cupcakes are so tasty - filled with a sweet raspberry jam and topped with a creamy peanut butter frosting, you can't really go wrong!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/160°C fan & get 12 cupcake cases ready. Cream together the butter and caster sugar until light, fluffy and smooth.

Step 2

Add the eggs, self-raising flour, peanut butter & milk and beat again until smooth.

Step 3

Spoon the mix evenly into the cupcake cases & bake for 18-22 minutes, or until cooked through. Leave to cool on a wire rack while you make the buttercream.

Step 4

Beat the butter until smooth. Add the icing sugar in two batches, beating well after each addition until smooth.

Step 5

Beat this mixture for at least 2 minutes, then add the peanut butter & mix again until smooth. Add the milk. a tablespoon at a time, until you reach your desired consistency.

Step 6

Core out the middle of each cooled cupcake & spoon-it the jam.

Step 7

You can either press the sponge circles back on the cupcakes - or just snack on them

Step 8

Pipe or spread the buttercream onto the cupcakes, then sprinkle over some chopped peanuts, & add some fresh raspberries.

Step 9

CUSTOMISE: can use any flavour jam you like. I used smooth peanut butter to make it easier to blend for the buttercream, but you can use crunchy in the cupcakes if you prefer.