PB&J Cupcakes

Step 1: Preheat oven to 180C.

Step 2: Line a 12 holes, 1/3 cup (80ml) muffin pan with paper cases.

Step 3: 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.

Step 4: Spoon evenly among the lined pans.

Step 5: Bake for 25 minutes or until a skewer inserted in the centres comes out clean and set aside on a cake rack to cool.

Step 6: Meanwhile, melt the jam in a small saucepan over medium heat and then strain through a fine sieve to remove the seeds.

Step 7: 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.

Step 8: 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.

Step 9: Gradually add icing sugar, beating well after each addition and then add milk and beat to combine.

Step 10: 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.