Thursday, 26 May 2011

P&J Cupcakes

You like potato and I like potahto, You like tomato and I like tomahto
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 extract
50g Jam

For the icing:

120g butter, softened
120g smooth peanut butter
300g icing sugar
1tsp vanilla essence
2 tbsp milk

Let's get making:

  1. Preheat oven to 190°C or Gas Mark 5.
  2. 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.
  3. Spoon the mixture into the cases, until two thirds full.
  4. Place muffin tin in the oven and bake for 20 minutes, until cupcakes are a light golden colour.
  5. Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.
  6. Resist the urge to eat any, you still have work to do.
  7. When the cupcakes are cool, use a paring knife to cut a cross in the centre of each of them. Pipe jam into the centre of the cakes.
For the icing:

1. Beat the butter and peanut butter together.
2. Add the icing sugar and then the vanilla essence and milk. Mix on a low speed (to stop yourself from getting covered in white sugary powder) then increase the speed until all the ingredients are combined well.

Serve with a glass of milk and treat your taste buds to a bit of childhood nostalgia.

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