Ingredients

The following ingredients have 12 Servings
  • ⅔ cup (150g) smooth peanut butter
  • ½ cup (115g) unsalted butter (at room temperature)
  • ⅔ cup (125g) caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup (50ml) milk
  • 1 ¼ cups (125g) all-purpose flour (plain flour)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons strawberry jelly ((of jam, seived))
  • ⅓ cup (75g) butter, softened
  • 1 ½ cups (200g) powdered icing sugar
  • Fresh strawberries

Instruction

  • Preheat oven to 350°F/180°C. Grease or line a muffin pan.
  • Beat the peanut butter, butter and sugar together with an electric whisk or stand mixer for a few minutes until light and fluffy.
  • Beat in the eggs, one at a time, beating well after each one, then beat in the vanilla and the milk.
  • Sift in the flour, baking powder and salt and gently combine.
  • Spoon the batter into the muffin cases, 3/4 full. Bake for 20 minutes or until risen and an inserted toothpick comes out clean.
  • Allow to cool for a few minutes in the tin and then transfer to a wire rack to cool completely before frosting.