PB&J Cupcakes

Peanutbutter and jelly/jam is a pretty good combo, although I know a few who would disagree. It’s an American classic and I love it! Creamy Peanut butter with sweet and tart jammy goodness in the guise of an innocent treat. This cupcake with its hiden center of jam, not unlike a doughnut, encased in a robe of PB sponge dense and sweet. A swirl of PB Butter cream tops it with a blob of jam to sparkle on top, optional but worth it.

Perfect to share with other lovers of this combo at a party, for tea time treat or a themed night. Although they are very easy to eat all by yourself!

 . . . . .Ha these would have been great for the SuperBowl! Next year.

Makes a dozen-ish

2 eggs

Self raising flour

Castor Sugar

Butter

2-3 Tbsp Peanut butter

1tsp vanilla

a pinch of salt

Filling

3-4 Tbsp favourite jam

Optional

Peanutbutter butter cream

jam

1. Preheat oven to 180C and line a cupcake tray with cases.  Weight the eggs and match the sugar. flour and butter in terms of weight e.g. 115g egg= 115g of Flour=115g Butter  …… Mix all together and beat well, adding the salt, PB and vanilla.

2. Halfway fill cases with mix then add a half teaspoon of jam to the center of each, cover with remaining mix. Bake for 10min.

3. Eat warm or leave to cool to decorate.

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