200g unsalted butter, chopped, at room temperature
¾ cup caster sugar
1 ¼ cups self-raising flour
½ cup milk
½ cup raspberry jam
Granulated nuts, to decorate
50g unsalted butter, chopped, at room temperature
½ cup smooth peanut butter (140g)
1 ½ cups icing sugar mixture
¼ cup milk
Line a 12-hole muffin pan (1/3-cup capacity) with paper patty cases.
Beat butter, sugar and vanilla in a small bowl of an electric mixer until fluffy. Beat in eggs, one at a time, until combined. Add flour and milk, in two batches, stirring with a wooden spoon until just combined.
Divide mixture evenly among patty cases.
Cook in a moderate oven (180C) for about 15 to 20 minutes, or until cooked when tested with a skewer inserted into the centre comes out clean. Remove from oven. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
To make frosting, beat butter and peanut butter in a small bowl of an electric mixer until pale and creamy. Gradually beat in sugar until combined. Beat in milk. Transfer to a piping bag fitted with a 1cm star nozzle.
To assemble, trim tops off cakes, level with the patty cases. Spread with jam. Replace tops. Pipe frosting over tops. Sprinkle with nuts.
TIP! We used paper patty pan cases available from Coles supermarkets. Decorated cupcakes can be made up to one day ahead. Keep in an airtight container in the fridge. Remove 30 minutes before serving.