Take the traditional peanut butter and jelly combo to the next level with this creative cupcakes recipe.
Ingredients
100g butter, softened
1/2 cup (140g) smooth peanut butter
1 cup (220g) brown sugar
2 Coles Brand Australian Free Range Eggs
2 cups (300g) self-raising flour
1/3 cup (80g) sour cream
1/4 cup (60ml) milk
1/2 cup (160g) raspberry jam
Peanut butter frosting
125g butter, softened
1 cup (280g) smooth peanut butter
2 cups (320g) icing sugar mixture
2 tbsp milk
Method
Step 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.
Step 2
Bake for 25 mins or until a skewer inserted in the centres comes out clean. Set aside to cool.
Step 3
Meanwhile, melt jam in a small saucepan over medium heat. Strain through a fine sieve to remove seeds.
Step 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.
Step 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.
