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!