Peanut Butter & Jelly Cupcakes

Ingredients for 1 servings:

• 150 g sugar
• 100 ml vegetable oil
• 2 eggs
• 180 g flour
• 1 tsp baking powder
• 1 pinch of salt
• some vanilla pulp
• 150 g natural yogurt, 3.5% fat
• 150 g jam or jelly
• 175 g butter, soft
• 175 g powdered sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 175 g double cream cheese, room temperature
• 4 tsp peanut butter, creamy

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

for 12 cupcakes with jam filling and peanut butter frosting

Line a muffin tin with 12 paper baking cups. Preheat the oven to 175°C (top and bottom heat). For the batter: Mix the sugar and vegetable oil. Gradually beat in the eggs. Sift the flour, baking powder, and salt and stir in two batches with the yogurt. Pour the batter into the baking cups and bake for 20 minutes. Once the baking time is up, remove the cupcakes from the oven and let them cool. For the filling: Once the cupcakes have cooled, hollow out the center only and spread the jam inside. Then chill. For the frosting: Beat the butter vigorously until creamy. Sift the powdered sugar with the vanilla sugar and salt and stir into the butter in two batches. Gradually beat in the cream cheese and peanut butter, taking care not to overbeat. Chill the frosting for about 30 minutes. Then fill a piping bag with the frosting and pipe onto the cupcakes. Chill until ready to serve.