Instructions-

Preheat oven to 350 Degrees F.

Line cupcake tins.

Combine dry ingredients in a bowl (Baking Blend, Peanut Flour, baking powder & soda, salt, and Gentle Sweet).

Mix in the melted coconut oil.

Heat up cashew milk till lukewarm in microwave (approx. 30 sec) or on stove top.

Once warmed, add cashew milk to cupcake batter and begin mixing slowly, then turn speed up.

Add in eggs and vanilla and mix thoroughly.

Once mixed, begin scooping batter into cupcake liners and fill 2/3 of the way full (approx. 3 Tbs).

Put in oven and bake for 23 minutes.

While cup cakes bake, begin the strawberry jelly.

Put water and strawberries into a sauce pan and cook down to a “mush”.

Add Gentle Sweet and xanthum gum, mixing well over heat.

Using a blender, food processor, or an emulsifier, blend mixture into a lump-free jelly.

Allow to cool, and voila! Strawberry Jelly!

Buttercream-

Combine all ingredients into a bowl and start mixing slowly.

Once ingredients start to bind together, turn the mixing speed up until completely mixed (this may take a minute or two).

 Remove cupcakes from oven and allow to cool completely.

 Once cupcakes have cooled, you can use a teaspoon or a piping tip to remove the insides of the cupcake and create a hole for the jelly. I used a Wilton tip 2A, stuck the end (the smaller end) into the cupcake and twisted. Scooping out the insides about 2/3 of the way into the cupcake.

Fill all the cupcake holes to the top with strawberry jelly.

Using the piping tip of your choice (I used a Sunny SideUp Bakery tip 4B, but a Wilton tip 4B would work too) pipe your peanut butter buttercream in a swirl on top of the cupcake.

There you have it! Peanut Butter and Jelly Cupcakes!!