For the frosting:
250g smooth peanut butter
125g Flora Buttery
250g icing sugar, sifted
2½ tbsp milk
For the topping:
2 tbsp roasted peanuts, finely chopped
2 tbsp Cooks’ Homebaking freeze dried strawberry pieces
1. Preheat the oven to 170ºC, gas mark 3 and line a 12-hole muffin tin with muffin cases. Cream the sugar, Flora Buttery and peanut butter with an electric hand whisk until pale and fluffy. Beat the eggs in one at a time then stir in the vanilla extract. Fold the flour and baking powder into the mixture then stir in the milk.
2. Divide half of the mixture between the cupcake cases then drop a teaspoonful of jam into the centre of each. Top with the remaining mixture then bake for 20-25 minutes until risen and golden. Transfer to a wire rack to cool.
3. For the frosting, beat the peanut butter and Flora Buttery together with an electric hand whisk until smooth then stir in the icing sugar and milk. Beat again for 2 minutes until pale and fluffy then spoon into a piping bag fitted with a star nozzle.
4. Once the cupcakes have cooled completely, pipe the frosting on top. To finish, sprinkle over the chopped peanuts and strawberry pieces.
Cooks tip: If you want to make these in advance, ice the cupcakes and refrigerate but don’t top with the peanuts and strawberries as they’ll turn soft in the fridge.