Cupcakes:
250g Self Raising Flour
250g Caster Sugar
1/2 tsp Bicarbonate of (baking) soda
1/2 tsp salt
100g Peanut Butter
270g Soft Unsalted Butter
4 large free-range eggs
2 tbsp Whole Milk
Frosting (I’ve used cream cheese frosting because I don’t have enough icing sugar on hand):
300g soft Unsalted Butter
120g Peanut Butter
540g Sifter Icing Sugar
3-4 tbsp Whole Milk
Any type of Jam
Use the all-in-one method and bake at 170C for 20 mins
Happy baking!
Peanut Butter Jelly Cupcakes with Peanut Butter Cream Cheese frosting and roasted Salted Peanuts – by Preston Lim
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