Peanut Butter Jelly Muffins
A peanut butter jelly cupcake with a hidden strawberry jelly center, topped with peanut butter jelly frosting and garnished with nuts.
Ingredients
all-purpose flour (plain/medium gluten flour)
200 g
baking powder
1 1/2 tsp
butter (cut into small pieces and softened)
175 g
dark brown sugar (firmly packed)
200 g
vanilla extract
1 tsp
creamy peanut butter
200 g
large eggs
2
milk
150 ml
strawberry jam/jelly (for cake filling)
170 g
unsalted roasted peanuts (chopped, extra set aside for garnish)
70 g
vegetable oil (for making peanut butter)
2 tsp
butter (cut into small pieces and softened, for frosting)
120 g
powdered sugar
500 g
strawberry jam (extra set aside for garnish)
2 tbsp
milk (to adjust frosting consistency)
1-2 tbsp
Instructions
1
Preheat and Prepare
Preheat oven to 180°C/350°F/Gas mark 4. Prepare a muffin pan with 12 paper liners.
2
Mix Dry Ingredients
Sift flour and baking powder into a bowl and mix to combine.
3
Cream Butter
Place butter, dark brown sugar and vanilla extract in a mixing bowl, beat with an electric hand mixer until pale and fluffy. Scrape down the bowl walls with a rubber spatula occasionally. Add peanut butter and beat again to combine.
4
Add Eggs
Add eggs one at a time, beating thoroughly after each addition.
5
Combine Batter
Alternately add the sifted dry ingredient mixture and milk, folding gently until just combined.
6
Fill and Bake
Spoon half of the batter into the prepared muffin liners. Place 1 tsp of jam in the center of each liner, then top with the remaining batter. Bake in the preheated oven for 20-25 minutes, until fully risen and a toothpick inserted into the center comes out clean (except for jam streaks). Transfer to a wire rack to cool completely after removing from the oven.
7
Make Peanut Butter
While the cakes cool, add peanuts and vegetable oil to a food processor and blend until smooth to make peanut butter.
8
Make Frosting
Place butter in a bowl, beat with an electric mixer until very soft and smooth. Mix in vanilla extract. Sift in half of the powdered sugar, beat until fully incorporated. Add the remaining powdered sugar and beat on low speed. Add strawberry jam and peanut butter and beat again. Slowly pour in milk, mix, then beat on high speed for 3-5 minutes.
9
Heat Garnish Jam
Place the extra strawberry jam set aside for drizzling in a small saucepan. Heat over low heat for about 30 seconds until slightly thinned. Strain out any fruit pulp, let cool slightly.
10
Decorate
Spread frosting on the cooled cupcakes with a spatula, or pipe frosting onto the cakes using a piping bag fitted with a star tip. Drizzle with the thinned jam, then sprinkle with chopped peanuts.
