Cupcakes are always a favourite at tea parties. Playing on the popular combination of peanut butter and jam, it may be hard to stop at just one. Tap into your creativity and decorate these desserts any way you like.
- 250 ml (1 C) milk
- 65 ml (4 T) cocoa powder
- 125 ml butter
- 5 ml (1 t) vanilla essence
- 4 eggs
- 375 ml caster sugar
- 500 ml (2 C) cake flour
- 20 ml (4 t) baking powder
- pinch of salt
- 190 ml butter, softened
- 250 ml (1 C) smooth peanut butter
- 500 ml (2 C) icing sugar
- 15 – 30 ml (1 – 2 T) milk
- 125 ml Rhodes Quality Strawberry Jam
to decorate: chocolate shavings, curls or pieces
- In a saucepan, heat the milk, cocoa powder and butter together.
- Whisk well and remove from the heat and add the vanilla essence.
- Beat the eggs and sugar together until light.
- In a separate bowl, sift together the flour, baking powder and salt.
- Add the flour mixture into the egg mixture, beating well, alternating with the milk mixture.
- Pour the batter into the cavities of a muffin pan that you’ve lined with paper cupcake cases.
- Bake in an oven preheated to 180°C for 12 – 15 minutes.
- Make the peanut butter icing by beating the butter and peanut butter together until smooth, pale and light.
- Add the icing sugar and beat until well mixed and smooth.
- Add 15 – 30 ml (1 – 2 T) milk to soften the consistency if required.
- Use a sharp knife to cut a small hole in the center of each cupcake.
- Carefully extend the cavity half way down each cupcake and remove that section of chocolate sponge.
- Fill each cavity with the Rhodes Quality Strawberry Jam.
- Ice the top of each cupcake with a generous serving of the peanut butter icing and decorate with the chocolate.