August 31, 2016
Categories: Desserts, Cakes, Cupcakes, Snacks, Dairy, Eggs, Add it in the lunch box, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Entertaining, Ladies Luncheon, Mother's Day, Picnic, Potluck, Valentine's Day, Electric Mixer, Oven Bake, Stove Top, Vegetarian, Flour, Butter/Margarine, Kosher Dairy more
"From one of our national supermarkets monthly magazine (AUGUST 2016). HAVE NOT included cooling time in times."
- FOR PEANUT BUTTER FROSTING
- Serving Size: 1 (157.7 g)
- Calories 641.5
- Total Fat - 41.2 g
- Saturated Fat - 25.5 g
- Cholesterol - 140.2 mg
- Sodium - 374.9 mg
- Total Carbohydrate - 67 g
- Dietary Fiber - 2.2 g
- Sugars - 51.9 g
- Protein - 5.4 g
- Calcium - 65.8 mg
- Iron - 1 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Preheat oven to 180C.
Line a 12 holes, 1/3 cup (80ml) muffin pan with paper cases.
Use an electric mixer to beat the butter, peanut butter and sugar in a bowl until pale and creamy and then add the eggs, 1 at a time, beating well after each addition and then stir in the flour, sour cream and milk, in alternation batches.
Spoon evenly among the lined pans.
Bake for 25 minutes or until a skewer inserted in the centres comes out clean and set aside on a cake rack to cool.
Meanwhile, melt the jam in a small saucepan over medium heat and then strain through a fine sieve to remove the seeds.
Use a small serrated knife to cut a 4cm wide, 2cm deep cone from the centre of each cupcake and spoon two-thirds of the jam into the holes.
To make the peanut butter frosting, use an electric mixer to beat butter in a bowl until very pale and then add the peanut butter and beat well till combined.
Gradually add icing sugar, beating well after each addition and then add milk and beat to combine.
Place frosting in a piping bag fitted with a 2cm fluted nozzle and pipe evenly over each cupcake and then top each with a spoonful of the remaining jam.
Tips & Variations
No special items needed.