Sacha's Peanut Butter and Jam Cupcakes
For the cupcakes:
100g butter
100g sugar
2 medium eggs
100g plain flour
1 tsp baking powder
1-2 tbsp peanut butter
Strawberry jam for the filling!
For the buttercream:
1 tbsp milk (room temperature)
250g icing sugar
25 butter (room temperature)
Vanilla flavouring
Preheat the oven to 160 degrees.
Cream the sugar and butter together in a bowl until light and fluffy.
Add the eggs one at the time, beating each one in.
Sift the flour and baking powder into the mixture then beat well.
Add peanut butter to taste -- the more you use, the stronger the taste will be.
Divide batter into cupcake cases. If you're using small cupcake cases, it'll make between 20-24. Larger cupcake cases will make between 12-16.
Pop into the oven for about 14 minutes. You can check to see if it's cooked by wetting a knife and poking the cupcake. If it comes away clear, you can take it out of the oven. If there's mixture on the knife, put it back in for a few more minutes.
Leave to cool on a wire rack for five/ten minutes. When it's cooled down, cut a hollow in the middle of each cupcake; this will be where the jam is! I found that a knife was actually easier to use than a spoon but both will work. Each hole should go about half way down the cupcake. The excess cupcake bits can be nommed on while you work.
Spoon half a teaspoon of jam into the hole of every cupcake, making sure it's nice and flat on the top.
Next, buttercream!
Combine the butter with half the icing sugar (electric beaters reccommended at this stage!), add the milk and vanilla flavouring then the rest of the icing sugar. Either pop your buttercream into a piping bag (it'll look prettier this way!) or grab a handy spatula/knife and cover the tops of the cupcakes. Make sure you have enough to cover up the middle where the jam is; this way you get to surprise your friends when they bite into it :D
You can decorate the top with a few sparkles or crushed peanuts or leave it blank -- whichever works best for you :)
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