PB & J cupcakes
The classic PB & J combination in cupcake form; this peanut butter and raspberry jam cupcake recipe is a real crowdpleaser. Use crunchy or smooth peanut butter!
Introduction
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.
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) |
Essential kit
You will need 2 x 12-hole muffin trays, with snug-fitting paper cases and a piping bag (with 5mm nozzle).
Method
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.
