Peanut butter and jelly cupcakes

Recipes / Desserts

Take the traditional peanut butter and jelly combo to the next level with this creative cupcakes recipe.

Recipe «Peanut butter and jelly cupcakes» presented in category Recipes / Desserts, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 100g butter, softened, 1/2 cup smooth peanut butter, 1 cup brown sugar, 2 Coles Brand Australian Free Range Eggs, 2 cups self-raising flour , 1/3 cup sour cream, 1/4 cup milk, 1/2 cup raspberry jam , 125g butter, softened, 1 cup smooth peanut butter, 2 cups icing sugar mixture, 2 tbsp milk.

Ingredients:

  • 100g butter, softened 
  • 1/2 cup smooth peanut butter 
  • 1 cup brown sugar 
  • 2 Coles Brand Australian Free Range Eggs 
  • 2 cups self-raising flour 
  • 1/3 cup sour cream 
  • 1/4 cup milk 
  • 1/2 cup raspberry jam 
  • 125g butter, softened 
  • 1 cup smooth peanut butter 
  • 2 cups icing sugar mixture 
  • 2 tbsp milk 

Instructions

  1. Preheat oven to 180C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Use an electric mixer to beat the butter, peanut butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the flour, sour cream and milk, in alternating batches. Spoon evenly among the lined pans.
  2. Bake for 25 mins or until a skewer inserted in the centres comes out clean. Set aside to cool.
  3. Meanwhile, melt jam in a small saucepan over medium heat. Strain through a fine sieve to remove seeds.
  4. Use a small serrated knife to cut a 4cm-wide, 2cm-deep cone from the centre of each cupcake. Spoon two-thirds of the jam into the holes.
  5. To make the peanut butter frosting, use an electric mixer to beat butter in a bowl until very pale. Add the peanut butter. Beat until well combined. Gradually add icing sugar, beating well after each addition. Add milk and beat to combine. Place frosting in a piping bag fitted with a 2cm fluted nozzle. Pipe evenly over each cupcake. Top each with a spoonful of remaining jam.