A simple cupcake batter with strawberry extract and raspberry jam whisked in and peanut butter frosting Made this for my very picky sister as an afternoon snack and she loved it Great for kids adults anyone
Prep Time
45 mins
Dificult
Medium
Servings
1 hr 30 mins
Ingredients
Instructions
Preheat an oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper baking cups. Whisk together the flour
baking powder
baking soda
and salt in a large bowl.
Beat the butter and sugar with an electric mixer in a large bowl until fluffy
about 1 to 2 minutes. Add the egg and strawberry extract
continue beating. Beat in the milk and buttermilk
then beat in the jam. The batter should be pink.
Stir in 1/3 of the flour mixture
mixing until just incorporated. Stir in 1/2 of the remaining flour and then add the remaining flour; mixing just enough to evenly combine. Pour the batter into prepared baking cups.
Bake in the preheated oven until a toothpick inserted into the cake comes clean
about 15 to 20 minutes. Cool before frosting.
Beat the peanut butter and butter until smooth in a large bowl. Mix in 2 cups of the confectioners' sugar
1/4 cup at a time; then stir in 1/4 cup milk. Gradually add the remaining 2 cups of sugar. If the frosting is too dry add a tablespoon of milk. Frost the tops of the cooled cupcakes.
