Awesome Cupcakes for Prison Officers

Peanut butter and jelly cupcakes...the good, the bad and the ugly of the cake world? So they're trashy, but they taste great. The fun part of these is injecting the jam. For this you need one of those plastic squeezy bottles, or a piping bag and metal nozzle, or a friendly nurse willing to sneak you a syringe. This recipe is from Buttercup Bakes at Home, one of the books by Manhattan's Buttercup Bakery.

Makes 12-14 large cupcakes

215g plain flour
1 tsp baking powder
115g unsalted butter, softened
200g caster sugar
2 medium eggs, room temperature, lightly beaten
180ml milk, tepid
1 tsp vanilla extract
About 200g jam, your favourite flavour (use one without bits)

1. Preheat oven to 180 degrees. Line muffin tins with cases
2. Sift flour, baking powder, and salt into bowl and set aside
3. Using a stand mixer or electric whisk, cream to butter and sugar for two or three minutes until fluffy. Add the eggs slowly, beating until well incorporated. If the mix starts to split, add a little flour to bring it back together. Add the dry ingredients in two parts, alternating with the milk and vanilla
4. Fill each cupcake case two-thirds full. Bake for 20 to 22 minutes, or until the tops spring back lightly when touched. Let them cool for ten minutes in the tins before cooling completely on wire rack
5. Now, the fun part. Zap the jam for a few seconds in the microwave and beat it a little so it's smooth. Fill your squeezy bottle or piping bag. Stick the nozzle into the top of each cupcake and give it a good squeeze. You want about a tablespoon of jam in each cupcake. Wipe off any excess that dribbles out of the cupcake. Ice with chunky peanut butter frosting

Chunky Peanut Butter Frosting

60g unsalted butter, softened
280g chunky peanut butter (I used Whole Earth)
110g cream cheese
250g icing sugar,sifted
1/2 tbsp milk

1. Using a stand mixer or electric whisk, beat the peanut butter and cream cheese to soften slightly, then add the butter. Beat for a couple of minutes until light and fluffy
2. On low speed, slowly add half the sugar and a few drops of milk. Increase the speed and mix thoroughly. Add the remaining sugar, and a few more drops of milk if it's a bit thick
3. On a high speed, beat until the frosting is fluffy. Watch it carefully, if your overbeat cream cheese, it goes runny. Ice your cupcakes immediately and enjoy!