Potato, potahto, Tomato, tomahto, Let's call the whole thing off
You say Jelly, I say jam...either way, put it with peanut butter and you have yourself a great duo.
Peanut Butter and Jelly Cupcakes
250g unsalted butter, softened
250g caster sugar
250g self-raising flour
Pinch of salt
4 medium eggs
4 tablespoons milk
1 teaspoon vanilla extract50g Jam
For the icing:
120g butter, softened
120g smooth peanut butter
300g icing sugar
1tsp vanilla essence
2 tbsp milk
Let's get making:
- Preheat oven to 190°C or Gas Mark 5.
- Beat the butter in a large bowl until it is softened. Add the sugar, flour, salt, eggs, milk and vanilla and whisk until the mixture is smooth.
- Spoon the mixture into the cases, until two thirds full.
Serve with a glass of milk and treat your taste buds to a bit of childhood nostalgia.