For the cakes:

175g Plain Flour

1 tsp Baking Powder

1/2 tsp Bicarbonate of Soda

1 pinch Salt

175g Whole Milk

150g Sun-Pat Crunchy Peanut Butter

100g Light Brown Sugar

1 Large Egg

150g Fresh Raspberries

For the buttercream icing:

150g Unsalted Butter

300g Icing Sugar

2 Tbsp Hartley’s Best Seedless Raspberry Jam

1-2 Drops Pink Food Colouring

To decorate:

10 whole Raspberries

How to make

  • Line a muffin tin with paper cases.

  • Preheat the oven to 180˚C/Gas 4.

  • Place the Sun-Pat Crunchy Peanut Butter, milk and egg in a bowl and beat until well blended.

  • Add the sugar and mix until it all comes together.

  • Sift in the flour, baking powder, bicarbonate of soda, and salt.

  • Finally, fold in the raspberries.

  • Spoon into the paper cases to around 2/3rds full. (***Top tip: An ice-cream scoop full is the perfect amount of mixture for a cupcake).

  • Bake for 20 minutes until golden brown and set aside to cool.

  • Using a whisk attachment or handheld beater, carefully mix the room temperature butter, icing sugar, jam and food colouring.

  • Place in a piping bag and top the cupcakes with the buttercream icing and a fresh raspberry before serving.