Peanut Butter Jelly Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 0.333 cup unsalted butter
- ½ cup Peanut butter
- ¾ cup superfine caster sugar
- 3 eggs
- 0.333 cup plain Yogurt
- 0.333 cup milk
- ¾ cup roasted Peanuts (chopped)
- 1 ¼ cups all-purpose flour
- 2 tsps Baking powder
- For the peanut buttercream
- ½ cup butter
- ¾ cup smooth Peanut butter
- 3 cups powdered sugar
- 1 pinch salt
- ½ tsp vanilla extract
- 2 Tbsps cream (48% fat)
- To decorate
- 4 Tbsps Strawberry Jam (or jelly)
- roasted Peanuts (chopped)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the butter, peanut butter and sugar in a mixing bowl until smooth, then beat in the eggs.
3.
Beat in the yoghurt and milk, then stir in the peanuts.
4.
Sift in the flour and baking powder and stir in gently until just combined.
5.
Spoon into the paper cases and 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.
6.
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.
7.
Spoon into a piping bag and pipe a lattice pattern on top of the cakes. Spoon a little jam in the lattice spaces and sprinkle with chopped peanuts.
