Peanut butter and jelly cupcakes

Take the traditional peanut butter and jelly combo to the next level with this creative cupcakes recipe.

Equipment

• Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.

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 tablespoons milk

Energy 2813kJ	Fat saturated 12.00g
Fat Total 36.00g	Carbohydrate sugars 56.00g
Carbohydrate Total 77.00g	Dietary Fibre 3.00g
Protein 12.00g	Cholesterol mg
Sodium 453.00mg

All nutrition values are per serve.

1. 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.

2. Step 2

   Bake for 25 mins or until a skewer inserted in the centres comes out clean. Set aside to cool.

3. Step 3

   Meanwhile, melt jam in a small saucepan over medium heat. Strain through a fine sieve to remove seeds.

4. 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.

5. 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.

Allow additional time for cooling.