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PB & J cupcakes

by Jemma Wilson from Jamie’s Food Tube: The Cake Book

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

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.

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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.

Watch how to make them here.

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