It’s National Cupcake Day! We don’t need an excuse to enjoy cupcakes in our house. To celebrate Skippy have asked me to make some cupcakes using their peanut butter in my recipe.
If you’re a massive peanut butter fan like I am you will love these peanut butter and jelly cupcakes.
Soft delicate vanilla sponge with a jammy centre topped with creamy peanut butter frosting.
Makes 12
Ingredients
For the cakes
200g self raising flour
200g butter
200g caster sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
2 tablespoons milk
12 teaspoons jam for the filling
Frosting
60g smooth peanut butter
300g icing sugar
100g butter
2 tablespoons milk
1 teaspoon vanilla extract
Method
Pre heat oven to 180C / 160C fan
Line a 12 hole muffin tin
Put all of your ingredients for the cake (except the jam) into a large mixing bowl and whisk until smooth.
Drop the mixture into the 12 hole muffin tin as evenly as you can.
Bake in the centre of the oven for approx 20 minutes.
When you see the cakes rising and they look golden it’s time to take them out. Have a little gentle press on one before you remove them to make sure they are springy. This means they’re ready to come out the oven.
Allow to cool for a few minutes in the tin and then transfer to a wire rack to cool.
When the cakes are cool hollow out a hole in the top of the cakes about the circumference size of a 10 pence piece and around 2cm deep.
Now add a teaspoon of jam to the hole of each cake.
Mix up your buttercream adding the milk bit by bit and whisking in until you get a smooth creamy texture.
Pipe on in a cute swirly pattern and devour!
Love To Cook With Suzi 