Peanut Butter and Jam Cupcakes By Debbie Nicholas

 

Makes 10

410 calories / 25.3g fat per portion

Debbie says: ‘These yummy cupcakes are so easy - perfect for kids and grown-ups alike. And there’s the added excitement of seeing the jam ooze out of the middle when you bite!’

Ingredients:


For the cupcakes:

150g (5oz) Kerrygold butter

150g (5oz) caster sugar

1 large egg

1 tsp vanilla extract

125g (4½ oz) plain flour

1 tsp baking powder

120ml (4fl oz) milk

75g (3oz) blackcurrant or raspberry seedless jam


For the frosting:


150g (5oz) cream cheese or mascarpone

350g (12oz) icing sugar

110g (4oz) smooth peanut butter

25g (1oz) unsalted peanuts, finely chopped


Method:


Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 10 paper cupcake cases into a bun tin.

Beat the butter and sugar together until light and fluffy. Gradually add the egg, beating well between each addition. Stir in the vanilla extract.

Sift the flour and baking powder together and fold one third into the mixture, then stir in one third of the milk. Continue this process until both are fully mixed in.

Spoon the mixture into the cases (try using an ice cream scoop to keep the cupcakes the same size). Bake for 23-25 minutes.

When the cakes have cooled, inject with the jam using a syringe (available over the counter at chemists’ for administering children’s medicine).

To make the topping, beat together the cream cheese or mascarpone, icing sugar and peanut butter until smooth. Pipe or swirl onto each cake and finish with a sprinkling of crushed peanuts. Enjoy!

Cook’s tip: If you like, use low fat soft cheese instead of cream cheese or mascarpone.

Guest Post Credits-  Debbie Nicholas’ recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now! Visit www.facebook.com/KerrygoldUK for more delicious recipes and to download your free copy.