Peanut butter and jam cupcakes
Servings: 12 cupcakes
Ingredients
For the cakes
- 160 g gluten free self raising flour
- 160 g caster sugar
- 130 g dairy free butter
- 100 g peanut butter
- 3 medium eggs
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 2 tbsp dairy free milk
For the filling
- 12 tsp strawberry jam
For the topping
- 150 g dairy free butter (I use the 'Stork' perfect for baking gold packet)
- 100 g peanut butter
- 300 g icing sugar
- Handful of salted peanuts (optional)
- A few strawberries (optional)
Instructions
Make the cakes
- Preheat the oven to 180°C and line a 12 hole cupcake tin with cases.
- In a large bowl beat butter and sugar until creamy and then add the peanut butter and beat again.
- Add the milk and eggs and beat again. Fold in the self raising flour, bicarbonate of soda and salt.
- Divide the mixture between the 12 cupcake cases and bake in the oven for around 20-25 minutes, until a skewer comes out clean. Remove from the oven and leave to cool.
Fill the cakes
- Using a serrated knife, cut a small hole in the top of each cupcake and spoon a teaspoon of jam into the hole.
Make the buttercream
- In a large bowl cream the butter and then add the peanut butter and cream again. Slowly add the icing sugar continuing to beat until fully combined, this may take up to 5 minutes.
- Pipe the icing onto your cupcakes and top with extra salted peanuts and strawberries (optional).