There is one thing I like more than sweets and that is sweet and salty together! They just create the perfect balance you're looking for in your cakes. I'm in love with peanutbutter and cupcakes are my favorite thing to bake, the thing about cucakes is that they have no limits which means you can do what ever you want with them! This recipe is inpired by Cupcake Jemma on youtube.
For 24 cupcakes you will need:
250g glutenfree flour mix (I use the brand Semper)
3 tbs bakingpowder
250g caster sugar
1/2 tbs salt
100g crunchy peanutbutter
270g soft unsalted butter
4 eggs
2 tbs milk
Prehet your oven to 175 degrees celcious.
Sift all of the dry ingredients into your mixing bowl, add the other ingredients and mix in your mixer for about two minuites, until smooth and fluffy. Scoop the batter into a cupcake tin lined with cupcake cases , bake for about 23 minutes or until a stick comes out clean when you poke them.
200g soft unsalted butter
100g soft peanutbutter
400g icing sugar
3 tbs milk
Mix the butter and peanutbutter on a high speed in your mixer for about five minutes, until really pale and fluffy. Add the icing sugar in tow stages, mix for about a minute in between. Slowly add the milk on a low speed.
200g raspberryjam
Poke a hole in all of the cupcakes using a straw. Fill a piping bag with your jam and pipe some jam into all of the holes. Fill a big pipnig bag with a round tulle with your panutbutterfrastning and pipe it onto your cupcakes, then pipe some more jam ontop of the peanutbutterfrostning and decorate with crushed salted peanuts.
Good luck!!
