Peanut Butter And Jam Cupcakes By Debbie Nicholas

Debbie Nicholas’ recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now!

Peanut Butter And Jam Cupcakes By Debbie Nicholas.

Peanut Butter And Jam Cupcakes By Debbie Nicholas

Guest post today on the blog sharing some yummy Peanut Butter and Jam Cupcakes, how delicious!? 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!’

Peanut Butter And Jam Cupcakes By Debbie Nicholas:

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:

  1. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 10 paper cupcake cases into a bun tin.
  2. Beat the butter and sugar together until light and fluffy.
  3. Gradually add the egg, beating well between each addition.
  4. Stir in the vanilla extract.
  5. Sift the flour and baking powder together and fold one third into the mixture, then stir in one third of the milk.
  6. Continue this process until both are fully mixed in.
  7. Spoon the mixture into the cases (try using an ice cream scoop to keep the cupcakes the same size).
  8. Bake for 23-25 minutes.
  9. 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.

Peanut Butter And Jam Cupcakes By Debbie Nicholas

Recipe and photo credits-

Debbie Nicholas’ recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now! Visit Kerrygold UK for more delicious recipes and to download your free copy.

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Debbie Nicholas’ recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now!

14 Comments

  1. momphotographer
    3rd August 2012 / 6:55 am

    they look so yummy!

  2. Mom of A and a
    3rd August 2012 / 7:09 am

    Looks delicious!

  3. Ana Carneiro
    3rd August 2012 / 9:55 am

    Hum… Yummy and simple to do! I might try it this weekend!AnaMy Own ProjectPLEASE vote in photos in this contest! It means a lot to me! Thanks!VOTE IN MY PHOTOS

  4. einfachtilda
    3rd August 2012 / 2:35 pm

    Oh wie lecker…yammi und Danke für das Rezept.LG Mathilda

  5. DMS
    3rd August 2012 / 5:43 pm

    These sound fun and delicious! Thanks for sharing. ~Jess

  6. Kit @ i-lostinausten
    4th August 2012 / 7:38 am

    Oh my! These PB cupcakes are so delicious & tempting. Wish I can have FEW now! hehehehe

  7. Ambreen (Simply Sweet 'n Savory)
    5th August 2012 / 8:24 am

    Delicious combination, cupcakes look & sound wonderful!

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