Peanut Butter Jelly Time Cupcakes

Today I made Peanut Butter Jelly Time Cupcakes

One of the most popular flavour combinations in... life has to be Peanut Butter and "Jelly". Made famous by America and soon adopted by sandwich makers everywhere. Also with thanks to the"Peanut Butter Jelly Time" song popularised by "Family Guy" and numerous Youtube videos. A 2002 survey showed the average American will have eaten 2,500 Peanut Butter and Jelly sandwiches before graduating from high school. Peanut Butter is a great source of protein and also gives these Cupcakes an amazing texture along with a depth of flavour. I have tried this recipe with smooth and chunky Peanut Butter and different types of Jams and I find using chunky Peanut Butter and Strawberry Jam gives the best results.

Ingredients:

(Makes 12) 

For the Cupcakes:

• 150g Self-Raising Flour
• 1/4 Teaspoon Salt
• 85g Chunky Peanut Butter
• 150g Unsalted Butter, softened 
• 100g Golden Caster Sugar
• 2 Large Eggs
• 1 Teaspoon Vanilla Extract
• 3 Tablespoons Milk
• 12 Teaspoons of Strawberry Jam 
• 2-3 Tablespoons Oil

For the Frosting:

• 250g Icing Sugar 
• 180g Softened Butter 
• 50g Strawberry Jam

Instructions:

1. Preheat the oven to 180°C. Using a pastry brush, brush the cupcake tin with a little Oil to ensure the Cupcakes don't stick.

2. Mix together the sieved flour, salt and baking powder and set aside. Cream together the peanut butter, sugar and butter until light and fluffy- you can do this with a handheld mixer or stand mixer but I normally just do it by hand with a whisk or wooden spoon. 

3. Beat in the eggs one at a time, making sure to mix thoroughly after each addition. When the eggs are fully incorporated you can add in the vanilla extract and mix. I normally beat in the eggs with a wooden spoon as I feel a whisk can agitate the eggs a little too much and may lead to heavy cupcakes

4. Slowly Beat in the Flour mixture alternatively with the milk mixing till just combined, ensure not to over-mix as this will lead to heavy dry cupcakes. Adding a little flour then milk ensure that the mixture doesn't get too thick or thin during the mixing process. The mixture should be light in colour.

5. Divide the mixture evenly between the 12. I normally use an ice-cream scooper to divide out the mixture. That way you get the exact same amount in each case so your cupcakes will all be the same size which is handy as they will all be cooked at the same time. 

6. Using the back of a small spoon make a small hole in the mixture of each Cupcake and place a teaspoon of Jam in each hole. 

7.  Bake for 23-25 minutes. Allow to cool completely on a wire rack before frosting. I have been known to place the cupcakes into the fridge to assist the chill process if I'm too excited and can't wait to frost them.

8. For the frosting, sift together the Icing Sugar so that there are no lumps, set aside. Beat the butter by itself for a minute until it is soft and fluffy then slowly add in the Icing Sugar. Then beat in the jam.

9. Ice the Cupcakes using a piping bag, piping gun or using a spatula. I like to cut the Cupcakes in half if I'm serving them as you can see the jam ooze out of them. 

"Peanut butter jelly with a baseball bat"