Peanut Butter Cupcakes with Strawberry Icing

Peanut butter and jelly is a classic combination. Try this recipe for deliciously nutty cupcakes with strawberry jam icing.

Cupcakes

Ingredients:
80 grams unsalted butter, softened
1/2 cup peanut butter, softened
1 cup caster sugar
2 eggs
1/4 teaspoon vanilla extract
1 cup plain flour
1 teaspoon baking powder
1/4 cup milk

Method:
Preheat the oven to 180 degrees celsius. Line a 12 hole muffin tin with paper cases.

In a large bowl, beat together the butter, peanut butter and caster sugar with electric beaters or a fork.

Beat in eggs, one at a time. Add vanilla extract.

Sift in half the flour and stir with a spoon. Add the milk and stir. Sift in remaining flour.

Bake in the oven for 20 minutes or until golden brown and the centres spring back when pressed.

Icing

Ingredients:
80 grams unsalted butter, softened
1/4 teaspoon vanilla extract
1/4 cup strawberry jam
2 1/2 cups icing sugar
1 tablespoon milk

Method:
In a large bowl, beat together the butter, vanilla extract and strawberry jam with electric beaters or a fork.

Sift in the icing sugar and stir, adding the milk as you go.

Spread over cupcakes when they are cool. Enjoy!