(Serves 12)
For the cake:
60g smooth peanut butter 100g butter 125g caster sugar 75g seedless raspberry jam 2 eggs 150g plain flour 1tsp baking powder For the topping: 80g butter 45g smooth peanut butter 200g icing sugar 6tsp seedless raspberry jam
Preheat the oven to 190C. Line a deep 12-hole muffin tray with muffin cases. To make the cake batter, simply place all of the ingredients into a bowl and mix together either with an electric whisk or wooden spoon.
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.
To make the frosting, simply place the butter and peanut butter into a mixing bowl and beat until very smooth. Add the icing sugar and stir gently then, when incorporated, whisk well to add some air. To finish the cupcakes, place the frosting into a piping bag and snip off the end to create a hole of about 1cm in diameter. Pipe two concentric circles (one inside the other) 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.