Peanut butter and Jelly cupcakes!

This is a bit of a different recipe to try out, and can be a lot of fun to make! To make 24 cupcakes you’re going to need: 

250g self raising flour

250g caster sugar

1/2 teaspoon bicarbonate soda

270g softened unsalted butter

4 large eggs

100g peanut butter

2 tablespoons of whole milk

300g of raspberry jam 

To start off you’ll need to preheat your oven to 170 degrees, I know it’s very easy to overlook this step but don’t as it is so important! Then you need to sift the dry ingredients together, and add the butter, eggs, and peanut butter. Then you need to beat everything together for a minute or so! Once you’ve done that just add the milk and give everything another mix. Put the cupcakes in the oven for 20 minutes and once they’re ready leave them to cool!

    
Once your cakes are cool, you want to take an apple corer to take the middle of the cakes out. If you don’t have one you can use a toothpick and just twist it until you have a good size hole in the cakes! Pipe some jam into the middle of each cake! 

   
 Now onto the icing, for this you’ll need:

300g softened unsalted butter

120g peanut butter

540g icing sugar 

4 tablespoons of whole milk 

Beat the butter and peanut butter for 5 minutes until it has gone pale. Then add the icing sugar (sifted) in stages, mixing well between each. Add the milk and beat everything for a further 5 minutes. Ice the cakes in any way you want and then top each cake with a small amount of jam. 

   

 This is a relatively simple recipe that is a lot of fun to make!

The Perfect Cupcake Recipe

I thought I would share my cupcake recipe since I have received countless compliments on my cupcakes, and they’re ridiculously easy to make! 

First you’ll need all your ingredients:

– 225g caster sugar

– 225g self raising flour (seived)

– 225g stork

– 4 eggs

-1 teaspoon of vanilla essence 

-1 teaspoon of baking powder

Before you start always pre heat your oven to 180 degrees, it does make a big difference if you forget this step! Now there’s not really any special way to mix everything together, I pretty much just whack it all in the bowl and whisk it until it’s gone almost white in colour and everything looks well mixed! Be careful not to over whisk your cake mix as this can affect how light they are! 

For this recipe you can make 12 pretty massive cupcakes which I tend to do, or 18 regular cupcakes, so all you need to do is split the mixture up into cake cases and place into the oven for 18 minutes!

Once your cakes are ready you need to let them cool, and in the meantime you can make some buttercream icing! For this you need 

-150g of softened butter

-375g icing sugar

-Any food colouring of your choice!

First you need to beat the butter for 3 or 4 minutes which is a lot easier to do with a mixer, if you don’t have one it’s definitely a good workout! Then add the icing sugar in stages to avoid having it go everywhere, which has happened to me too many times. Once your icing is all mixed up, if you want to you can add any food colouring you want and you’re good to go!

Depending on what you have you can ice your cakes in any way. It’ll taste the same no matter what but this is where I love to get creative!

   
   
Some pretty cool examples of creative icing! I hope this recipe is useful to someone!