I have wanted to do this recipe for a while and I cannot wait until I make gluten free strawberry jam cupcakes to make, PB+J cupcakes! Lets-a-go!
140g Butter, softened
280g Icing Sugar
3 tbsp Peanut Butter
Large Mixing Bowl
Wooden Spoon/Electric Hand Whisk
Measure out your ingredients and grab your small mixing bowl.
Add your butter and peanut butter and mix, using a wooden spoon/electric hand whisk, until well combined.
Once these are fully combined, continue mixing, but add the icing sugar, a little at a time, until fully combined.
Now, place your icing into a piping bag. I find the best method for this is to grab a tall glass and, placing the piping bag inside, wrap the edges around the top of the glass, using an elastic band to secure your piping bag in place.
Spoon your icing into your piping bag, unwrap the edges from the glass and, using the same elastic band, tie it around the top of your piping bag so that your mixture doesn’t seep out of the top while you are piping.
Note: Do not put it on your gluten free and yeast free creation until it has cooled completely, as the icing will melt.
I hope you love this recipe as much as I do! Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations! Please share this post with your friends and family if you think that they will enjoy it! Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!
Remember be brave, be happy, be kind, be you!
See you next time…