Peanut Butter and Jelly Cupcakes
For this week’s #TwitterBakeAlong (hosted by The Baking Nanna and Rob Allen) the challenge was to bake either eclairs or cupcakes. Well, after seeing a recipe for PBJ cakes in Mark Dredge’s book, Cooking with Beer, we knew which challenge we would do.
The peanut butter cupcake batter required beer as we went for the Tiny Rebel and Fierce Beer collaboration, Orange Mocha Frappe Stout. For the jelly (jam) part of the cake we went with raspberry and opted to finish the cakes with buttercream rather than the crumble topping.
For the buttercream we used Sugar and Crumbs’ Raspberry Ripple icing sugar and finished off the cupcakes with a sprinkling of some raspberry fudge pieces.