Jam-centre Cakes with Topping

Name: Jam-centre Cakes with Topping
Total time: 1 h 10 min
Yield: 12
Cuisine: American, North America
Ingredients: 2 cups all-purpose flour; 0.75 cup superfine caster sugar; 1 tablespoon Baking powder; 1 pinch salt; 0.5 cup smooth Peanut butter; 2 eggs; 0.75 cup milk; 0.25 cup sunflower oil; 0.25 cup butter (melted); 4 tablespoons Raspberry jam (or jelly); 0.5 cup butter; 0.75 cup smooth Peanut butter; 2.5 cups powdered sugar; 1 pinch salt; 0.5 teaspoon vanilla extract; 2 tablespoons cream (48% fat); chocolate peanut (halved)

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Difficulty:

easy

Difficulty

Preparation:

1 hr 10 min.

Preparation

Calories:

570

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	570 kcal	(27 %)
Protein	9.75 g	(10 %)
Fat	32.15 g	(28 %)
Carbohydrates	64.87 g	(43 %)
Sugar added	37.03 g	(148 %)
Roughage	1.34 g	(4 %)

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more nutritional values

Vitamin A	141.63 mg	(17,704 %)
Vitamin D	0.57 μg	(3 %)
Vitamin E	3.67 mg	(31 %)
Vitamin B₁	0.21 mg	(21 %)
Vitamin B₂	0.24 mg	(22 %)
Niacin	6.3 mg	(53 %)
Vitamin B₆	0.13 mg	(9 %)
Folate	69.28 μg	(23 %)
Pantothenic acid	0.48 mg	(8 %)
Biotin	25.6 μg	(57 %)
Vitamin B₁₂	0.31 μg	(10 %)
Vitamin C	0.01 mg	(0 %)
Potassium	198.33 mg	(5 %)
Calcium	106.69 mg	(11 %)
Magnesium	51.71 mg	(17 %)
Iron	1.59 mg	(11 %)
Iodine	13.88 μg	(7 %)
Zinc	0.9 mg	(11 %)
Saturated fatty acids	11.48 g
Cholesterol	64.05 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 2 cups
all-purpose flour; ¾ cup
superfine caster sugar; 1 tablespoon
Baking powder; 1 pinch
salt; ½ cup
smooth Peanut butter; 2
eggs; ¾ cup
milk; ¼ cup
sunflower oil; ¼ cup
butter (melted); 4 tablespoons
Raspberry jam (or jelly)

For the peanut buttercream: ½ cup
butter; ¾ cup
smooth Peanut butter; 2 ½ cups
powdered sugar; 1 pinch
salt; ½ teaspoon
vanilla extract; 2 tablespoons
cream (48% fat)

To decorate: chocolate peanut (halved)

How healthy are the main ingredients?

salt Peanut butter egg Peanut butter

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Preparation steps

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.

Sift the flour, sugar and baking powder into a mixing bowl.

Beat the eggs, milk, oil, butter and peanut butter together until combined and stir into the dry ingredients until just mixed. The mixture should be slightly lumpy.

Spoon into the into the tins to half fill them. Top each with a teaspoonful of jam and cover with the remaining mixture. Bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the peanut buttercream: beat the butter and peanut butter with an electric whisk until smooth. Sift in the icing sugar and salt and beat at low speed until just blended. Whisk in the vanilla and cream until light and fluffy.

Spoon into a piping bag and pipe on top of the cakes. Decorate with chocolate peanuts.