PB & J cupcakes

By Jemma Wilson From the book Jamie's Food Tube: The Cake Book
PB & J cupcakes

Watch how to make them here.

Tip: Turning classic treats into cupcakes is one of my favourite things to do and this is the star of the show. Feel free to use smooth or crunchy peanut butter – whichever you prefer.

For how many? Makes 24

Ingredients

  • For the cupcakes:
  • 250g self-raising flour
  • caster sugar
  • ½ tsp bicarbonate of soda
  • 270g unsalted butter, softened
  • 4 large free-range eggs
  • 100g peanut butter
  • 2 tbsp whole milk
  • ¾ x 340g jar of quality seedless raspberry jam
  • For the peanut crumb:
  • 100g peanut butter
  • 100g icing sugar
  • For the buttercream icing:
  • 300g unsalted butter, softened
  • 120g peanut butter
  • 540g icing sugar
  • 4 tbsp whole milk
  • You need:
  • 2 x 12-hole muffin trays, with snug-fitting paper cases
  • 1 x piping bag (with 5mm nozzle)

Instructions

Preheat the oven to 170°C fan/375°F/gas 5. Sift the dry cupcake ingredients and 1 pinch of fine sea salt into a large bowl, add the butter, eggs and peanut butter, then beat for 60 seconds with an electric mixer (I prefer the free-standing type). Pour in the milk and whisk for 20 seconds, or until well combined. Scrape down the sides of the bowl with a spatula, then give the mix a final blast for 30 seconds to make sure it’s all incorporated. Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out. Bake for 20 minutes, or until they spring back when touched. Leave to cool slightly, transferring to a wire cooling rack after 5 minutes.

Meanwhile, make the peanut crumb. Place the peanut butter in a food processor, sift in the icing sugar and whiz for 1 to 2 minutes to make small, delicious crumbs, then set aside.

For the icing, beat the butter and peanut butter with an electric mixer for 5 to 6 minutes, or until pale and fluffy. Sift the icing sugar into a large bowl, then add to the butter in two stages, beating well between each. Pour in the milk and beat for a further 3 to 5 minutes, or until well combined. Once the cupcakes are cool, poke a hole into the middle of each with a chopstick, twist to widen the hole, then use a piping bag to fill each one with a good squeeze of jam. Decorate with the icing, top with a blob of jam, if you like, and a sprinkling of peanut crumb to finish, then enjoy.

Watch how to make them here.

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