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Sunday, 15 May 2016

Raspberry and Sun-Pat® Peanut Butter Cupcakes...


Happy Weekend.

Are you looking for a new cupcake recipe?

Something fun to make the children over the weekend or for a Birthday party?

How yummy do these Raspberry and Sun-Pat® Peanut Butter Cupcakes look!?

With a fairy cake, peanut butter and raspberry sponge cakes topped with a yummy raspberry jam icing,whats not to love?


How to make Raspberry and Sun-Pat® Peanut Butter Cupcakes:

Makes 10

Ingredients:

For the cakes:
  • 175g Plain Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1 pinch Salt
  • 175g Whole Milk
  • 150g Sun-Pat® Crunchy Peanut Butter
  • 100g Light Brown Sugar
  • 1 Large Egg
  • 150g Fresh Raspberries


For the buttercream icing:
  • 150g Unsalted Butter
  • 300g Icing Sugar
  • 2 Tbsp Hartley’s® Best Seedless Raspberry Jam
  • 1-2 Drops Pink Food Colouring


To decorate:
  • 10 whole Raspberries


Method:
  1. Line a muffin tin with paper cases.
  2. Preheat the oven to 180˚C/Gas 4.
  3. Place the Sun-Pat® Crunchy Peanut Butter, milk and egg in a bowl and beat until well blended.
  4. Add the sugar and mix until it all comes together.
  5. Sift in the flour, baking powder, bicarbonate of soda, and salt.
  6.  Finally, fold in the raspberries.
  7. Spoon into the paper cases to around 2/3rds full. (***Top tip: An ice-cream scoop full is the perfect amount of mixture for a cupcake).
  8. Bake for 20 minutes until golden brown and set aside to cool.
  9. Using a whisk attachment or handheld beater, carefully mix the room temperature butter, icing sugar, jam and food colouring.
  10. Place in a piping bag and top the cupcakes with the buttercream icing and a fresh raspberry before serving.


*Recipe and recipe photography by Sun-Pat® Peanut Butter. No Payment was received*

Fancy making some of these Raspberry and Sun-Pat® Peanut Butter Cupcakes?

Let me know in the comments below if you get to make some :)

Have a lovely weekend.
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