Recipe: Cupcake heaven

2014-09-09 11:00

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This is one of a new series of books to be created from Jamie Oliver’s Food Tube, a YouTube food channel that features the wonderful cooks and chefs The Naked Chef has met on his travels and trained in his kitchens.

The Cake Book is a selection of decadent cupcakes like the one below?–?a riff on a classic sandwich: peanut butter and jam. The baker is Jemma Wilson

You can watch her in action at

PB&J Cupcakes

For the cupcakes:

.?250g self-raising flour

.?250g castor sugar

.?1/2 teaspoon bicarbonate of soda

.?270g unsalted butter, softened

.?4 large free-range eggs

.?100g peanut butter

.?2 tablespoons milk

.?3/4 x 340g jar of quality seedless raspberry jam

For the peanut crumble:

.?100g peanut butter

.?100g icing sugar

For the icing:

.?300g unsalted butter, softened

.?120g peanut butter

.?540g icing sugar

.?4 tablespoons milk

You need:

.?2 x 12-hole muffin trays, with paper cases

.?1 x piping bag (with 5mm nozzle)


Preheat the oven to 170°C. Sift dry cupcake ingredients and a pinch of fine sea salt into a large bowl.

Add the butter, eggs and peanut butter, then beat for 60 seconds with an electric mixer. Pour in the milk and whisk for 20 seconds or until well combined.

Fill the paper cases two-thirds full with mixture. Bake for 20 minutes or until they spring back when touched. Leave to cool slightly, transferring to a cooling rack after 5 minutes.

For the peanut crumble, put the peanut butter in a food processor, sift in the icing sugar and whiz for 1-2 minutes to make small crumbs.

For icing, beat the butter and peanut butter with an electric mixer until pale and fluffy. Sift icing sugar into a large bowl, then add butter in two stages, beating well between each. Pour in milk and beat for 3-5 minutes.

Once the cupcakes are cool, poke a hole in the middle of each with a chopstick, widen the hole, then use piping bag to fill each one with a squeeze of jam.

Decorate with icing, top with a blob of jam and sprinkle with peanut crumble.

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