Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Peanut Butter and Jelly Cupcakes

Cooking time: 
15-30 minutes
Makes 12
Preparation time: 
15-30 minutes

For the Sponge
60g smooth peanut butter
100g Stork
125g Billington’s Unrefined
Golden Caster Sugar
75g seedless raspberry jam
2 eggs
150g plain flour  
1tsp baking powder

For the Topping
80g Stork
45g smooth peanut butter
200g Billington’s Unrefined Golden Icing Sugar
6tsp seedless raspberry jam


12 deep-hole Pyrex muffin tray lined with 12 muffin cases and 1 disposable piping bag Kenwood KMix hand mixer

  1. Preheat the oven to 190C/170C fan/gas mark 5. To make the cake batter, simply place all of the ingredients into a bowl and mix together. You can use a Kenwood kMix hand mixer with paddle attachment, or simply a wooden spoon; only a little elbow grease is required! When well combined, divide the mixture between the muffin cases and bake in the preheated oven for 20-22 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely.
  2. To make the frosting, simply place the Stork and peanut butter into a Pyrex mixing bowl and beat until very smooth. Add the Billington’s icing sugar and stir gently. Mix the icing sugar into the Stork and peanut butter, whisk well to incorporate some air – using your Kenwood kMix hand mixer with k-beater attachment. Whisk for at least 5 minutes.
  3. To finish the cupcakes, place the frosting into the piping bag and snip off the end to create a hole of about 1cm in diameter. Pipe two concentric circles around the edge of the cupcakes, leaving a little hole in the middle. Into that hole, gently spoon half a teaspoon of the jam – to make it easier to spoon, beat the jam with a spoon in a cup or little mug before using.