Peanut Butter and Jelly Cupcakes

Ingredients:Cake
75g butter, room temperature
125g crunchy peanut butter
185g brown sugar
2 eggs
1 teaspoon vanilla
125g plain flour, sifted
1 teaspoon baking powder
60ml milk, room temperature

Icing
60 butter, softened
120g smooth peanut butter
2 cups icing mixture, sifted
milk


Method:

Preheat oven to 160C and line a 12 hole cupcake pan with papers. (I used a mini cheesecake pan, I like the shape! And it made 15)

Beat the sugar, butter and peanut butter for a few minutes until well combined. 

Add eggs one at a time beating well after each addition then add vanilla and mix until incorporated.

Sift flour and baking powder together in a separate bowl, and add to butter mixture one third at a time alternating with milk until all added. 

 

Spoon mixture into cupcake papers.

Bake for about 20-25 minutes or until cooked. Test with a skewer.

With a spoon, dig out a little of the top of the cake out, and spoon in some strawberry or raspberry jam.
Make your icing by whipping the butter and peanut butter together.  Slowly beat in the sugar on a low setting - and add milk to get a frosting-like consistency.
Spoon or pipe onto cakes.  Top with a fresh raspberry or strawberry or a fresh peanut!  If you have leftovers, spoon it between chocolate cookies or as a filling in a chocolate cake!

Remove from oven and allow to cool in pan for about 10 minutes and then place on wire rack to completely cool.