Chaos in my kitchen!

Every year I bring some tasty treats with me for my colleagues on occasion of my birthday. So of course this year as well. 🙂 And while I was looking for some awesome recipes I had the idea, that I could bring one of the older recipes on my blog back to life.

And because it’s so long since I made this peanut butter cupcakes, even though they’re really tasty, I decided to bake them again. My colleagues definitely liked them!

 

Peanut butter Cupcakes with jelly

 

So if you want to bake something this weekend and still need some inspiration, maybe this cupcakes are just right for you. 🙂

 

Above a note from 10. March 2017, following the native post!

What kind of baking type are you? The super organized and tidy, who put the things on their place immediately after you used them? Or rather this type where the kitchen is a wild and chaotic place?

 

Peanut butter Cupcakes with Jelly

 

I made a Before-After-Photo for you because I baked today. As you can see I definetely belong to the second type! 😉 In contrast my housemate Anna is very tidy when she bakes and puts everything back on its place.

Peanut butter Cupcakes with Jelly

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes

Ingredients

For the dough

  • 275 g flour
  • 175 g sugar
  • 1 tsp baking soda
  • pinch of salt
  • 2 eggs
  • 175 ml milk
  • 55 ml sunflower oil
  • 55 g butter, melted
  • 110 g creamy peanut butter
  • raspberry jam

For the topping

  • 110 g soft butter
  • 185 g creamy peanut butter
  • 200 g powdered sugar
  • pinch of salt
  • 1/2 tsp vanilla extract
  • 2-3 tbsp Crème double
  • some cocoa

Instructions

  1. Preheat the oven to 180 °C / 356 °F.

  2. Strain flour, sugar, baking powder and salt into a bowl. Now mix eggs, oil, milk, the melted butter and peanut butter until they're admixed. Stir the liquid into the dry ingredients.

  3. Now fill the dough into the cupcake pans and bake the cupcakes for about 20-25 minutes. Take them out of the oven and let them cool down.

  4. When the cupcakes are cooled down, prick with an apple corer (but a spoon is perfect too 😉 ) a little hole in the middle of the cupcakes and fill them with jam. 

  5. For the butter cream mix butter with peanut butter and add the strained powdered sugar. Furthermore the salt, flavor and the Crème double and mix everything until you have a cream. Fill the cream into a icing bag and give it onto the cupcakes. Sprinkle them with some cocoa. 

Peanut butter Cupcakes with Jelly

4 Comments

  • Mama 26. October 2013 at 21:39

    Hi Süße, das hört sich ja wieder mega-lecker an. Wie machst du das nur immer?
    Wann findest du nur die Zeit dazu. Ich bin sehr stolz auf dich. Und egal, wie es beim Backen aussieht, solange hinterher alles wieder sauber ist 🙂
    Mama

    Reply
  • marvin 1. November 2013 at 18:53

    du hast voll die fernsehküche! 😀 nice! 🙂

    Reply
  • Peaches 17. November 2013 at 14:52

    Die Cupcakes sehen richtig lecker aus. Und dein Blog ist wirklich sehr gelungen.

    Reply
    • bakingavenue 18. November 2013 at 10:17

      Vielen lieben Dank 🙂

      Reply

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