Rapeseed and Peanut Butter Cupcakes is a modern British recipe for a classic cupcake made with rapeseed oil and incorporating jam that's served with a peanut butter and cream cheese frosting. The full recipe is presented here and I hope you enjoy this classic British version of: Rapeseed and Peanut Butter Cupcakes.
For the Frosting:
100g (1/2 cup) unsalted butter, at room temperature
250ml (1 cup) smooth peanut butter
240g (1/2 lb) cream cheese, at room temperature
450g (4 cups) icing (confectioner's) sugar
1 tbsp cream
Method:
Sift together the flour, baking powder, baking soda and salt into a large mixing bowl then stir in the sugar. In another mixing bowl whisk together the milk, rapeseed oil, vanilla and almond extracts. Add these liquid ingredients to the dry ingredients and beat until smooth.
Line 16 wells of two 12-hole muffin tins with silicone or paper cases and divide the batter between these. Transfer to an oven pre-heated to 180C (350F, Gas Mark 4) and bake for about 18 minutes, or until a toothpick inserted into the centre of each cupcake emerges cleanly. Remove from the oven, turn out onto a wire rack and allow to cool completely before frosting.
Once the cupcakes are cold use a sharp knife to cut a cone-shaped hole in the top of each cupcake. Cut the top cone section off each piece you took out, leaving a plug-shaped cap.
Spoon 1 tbsp of the jam into each cupcake then replace the tops.
For the frosting, beat together the butter, peanut butter and cream cheese until light and fluffy. Slowly add the icing sugar and continue beating until the frosting is smooth then mix in the cream and continue to mix until the mixture reaches a good spreading consistency.
Spoon the frosting into a piping bag fitted with a large star-shaped nozzle. Swirl over the top of each cupcake. Garnish each cupcake with a fresh blackberry and serve.
