2 March 2018

Peanut Butter and Jam cupcakes

Yup. Yup yup yup. As awesome as they sound.

And REALLY rich. Have, like, a half of one at a time. Unless you like to give yourself the beetus.


Cupcakes (makes 9):

  • 115g of self raising flour
  • 115g of unsalted butter (cut up into cubes, at room temperature)
  • 115g of caster sugar
  • 2 eggs
  • 1/2 tsp of vanilla extract
  • 1/2 tsp of baking powder
  • a jar of your favourite jam (or around 9 tablespoons)


  • 130g of smooth peanut butter
  • 50g of salted butter, at room temp, cubed
  • 75g of icing sugar
  • 3-5 Tbsp of milk

  1. Preheat your oven to 180 degrees C (fan) and put 9 cupcake cases in a cupcake tin.
  2. Mix all of the cupcake ingredients (except for the jam) in a bowl using an electric mixer.
  3. Split equally between the 9 cases and bake for 20 min.
  4. Take out of the oven and set aside to cool.
  5. Core the cupcakes, either using a fancy pants hipster cupcake corer like mine, or... dunno, your hands? A spoon? You're smart, you'll figure it out.
  6. Fill the cupcakes with a tablespoon of jam each.
  7. Combine the icing ingredients with an electric mixer, adding 3 tbsp of milk at first, and then adding more if it's still too thick.
  8. Pipe the frosting on top of the cupcakes.
  9. Go away, get high, remember you made these and weep the tears of joy. (optional)

No comments:

Post a Comment