Peanut butter and raspberry jam cupcake, topped with peanut buttercream, peanut butter crumb and raspberry jam.
These cupcakes are a peanut butter lovers dream. Peanut butter and raspberry jam cupcakes, topped with peanut butter buttercream, peanut butter crumb and raspberry jam.
I wasn’t sure where to start with these, and I needed a bigger batch than normal, so I started with just a basic cupcake recipe and added 100g of peanut butter, once I had mixed them together I decided that when I added the raspberry jam I didn’t want the cupcakes to be over powered by the jam so instead I added a teaspoon of jam at the time so that when you bite into the cupcake you get little pockets of raspberry jam. I am so glad I decided to do it this way because they are delicious.
The peanut butter crumb on top was a little experiment I tried, putting icing sugar and peanut butter in a food processor and blitzing it until you get a little crumb sprinkle over the top. Resulting in these delicious cupcakes.
This recipe makes 24 cupcakes
For the cupcakes
220g self-raising flour
220g caster sugar
1 tbsp baking powder
4 large eggs
100 peanut butter
250 raspberry jam
For the Crumb
50g peanut butter
50g icing sugar
For the Buttercream
130g peanut butter
520g icing sugar
20g raspberry jam
- Preheat the oven to 170°C and line a cupcake/muffin tin with 12 cupcake cases. Sift the dry ingredients into a large bowl, add the butter, eggs and peanut butter and whisk. While the mixture is whisking add the raspberry jam, I done this a teaspoon at the time as I didn’t want the jam to be fully incorporated into the mixture but instead to have little pockets of jam.
- Spoon the mixture into cupcake cases and put in the oven for 15-20 minutes until they are golden brown and spring back when touched. Leave to cool.
- While the cupcakes are baking and cooling, make the peanut butter crumb. Put the peanut butter and icing sugar in a food processor and whizz for 1-2 minutes to make small crumbs, set aside.
- For the icing sugar. Put the peanut butter, icing sugar and butter in a bowl and whisk until well combined. Pipe the icing on top of the cupcakes when they are cool and decorate with the peanut butter crumb.
Tips and Tricks
Instead of mixing the raspberry jam into the cake batter you can wait until the cupcakes are cooked and using a corer make a hole in the middle of the cupcake and then insert the jam. This way when you bite in you will get a lovely jammy centre.
This cupcake will last covered in an airtight container for 3 days.
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