YOU WILL NEED
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
10 whole Raspberries
How to make
Line a muffin tin with paper cases.
Preheat the oven to 180˚C/Gas 4.
Place the Sun-Pat Crunchy Peanut Butter, milk and egg in a bowl and beat until well blended.
Add the sugar and mix until it all comes together.
Sift in the flour, baking powder, bicarbonate of soda, and salt.
Finally, fold in the raspberries.
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).
Bake for 20 minutes until golden brown and set aside to cool.
Using a whisk attachment or handheld beater, carefully mix the room temperature butter, icing sugar, jam and food colouring.
Place in a piping bag and top the cupcakes with the buttercream icing and a fresh raspberry before serving.