A fun little photoshoot… i had to sneak a few of Axl’s toys to take these pictures…
Its a vanilla cupcake filled with homemade grape jam, the recipe for my grape jam is in the DIY section or this link and topped with a creamy peanut butter buttercream frosting.
Its a vanilla cupcake filled with homemade grape jam, the recipe for my grape jam is in the DIY section or this link and topped with a creamy peanut butter buttercream frosting.
Ingredients
Vanilla cupcakes:
- Flour – 120gm
- Butter – 100gm
- Sugar – 100gm
- Vanilla extract – 1 teaspoon
- Eggs -2
- Baking powder – 1 teaspoon
- Milk – 60ml
Peanut-butter Buttercream Frosting:
- Creamy peanut-butter – 50gm
- Butter – 100gm
- Icing sugar – 300-350gm
Method:
Vanilla Cupcakes:
- Preheat the oven to 180 degrees celsius and line the muffin tin with cupcake liners.
- In a large bowl, cream the butter and sugar until light, pale and smooth.
- Beat in one egg at a time.
- Sift in the flour and baking powder.
- Add the vanilla extract to the milk and mix this in the bowl. Mix until completely incorporated.
- Fill the cupcake liners with 2/3rd of the batter and bake for 15-20 minutes, check from about 18 minutes for doneness.
- Once baked, let it cool on a cooling rack.
- Once cooled, remove the centre of the cupcake using a cupcake corer or the back of a spoon.
- Fill the centre with the homemade grape jam or store bought jam of your preference.
Peanut butter Buttercream Frosting:
- In a large bowl, cream the butter and peanut butter until pale, light and fluffy.
- Add half of the icing sugar and beat for a couple of minutes.
- Add the other half of the icing sugar and beat for a couple more minutes.
I frosted the cupcakes with a round nozzle, garnished it with a small spoonful of the jam used in the filling and some pieces of toasted and chopped peanuts…
Now there’s your breakfast in a cupcake! đŸ˜‰
EAT CAKE FOR BREAKFAST!
happy Baking
xx
happy Baking
xx