Sophie's PB & J cupcakes

Name: Sophie's PB & J cupcakes
Total time: 2400 s
Yield: 12 servings
Cuisine: American
Ingredients: 110 grams softened butter; 110 grams caster sugar; 2 eggs, beaten; 1 tsp vanilla essence; 110 grams self raising flour; 2 tbsp milk; 2 tbsp peanut butter (I prefer smooth for this); 140 grams softened butter; 200 grams icing sugar; 1 1/2 tbsp milk; 100 grams cocoa; 1 jam (i prefer strawberry); 1 packet of Reeces pieces.

justanothersoph @cook_3465110

Great with a coffee :)

justanothersoph @cook_3465110

Great with a coffee :)

Saved

Ingredients

40 mins

12 servings

cupcakes
110 gramssoftened butter
110 gramscaster sugar
2eggs, beaten
1 tspvanilla essence
110 gramsself raising flour
2 tbspmilk
2 tbsppeanut butter (I prefer smooth for this)
frosting
140 gramssoftened butter
200 gramsicing sugar
1 1/2 tbspmilk
100 gramscocoa
Extras
1jam (i prefer strawberry)
1packet of Reeces pieces.

Saved

Steps

40 mins

1

Preheat oven to 180°C.
2

Cream the butter and sugar together, and then add the vanilla extract, milk and eggs. Mix thoroughly.
3

Stir your peanut butter into your mix until smooth.
4

Fold the flour into the mix until smooth.
5

Spoon into cupcake cases and bake for approximately 15 minutes, or until you can insert a skewer/toothpick and it comes out clean.
6

For the frosting: beat the butter and half the icing sugar together. Once mixed, add the other half of your icing sugar and the milk (add the milk gradually, stopping if it gets to the right consistency). Leave to one side in a cool place.
7

Cut a circle down into your cupcake and scoop out a hole. Fill with jam and replace the top part of the cupcake that you removed, creating a lid.
8

Frost, and top with Reece's pieces.