Berry Crumble Cakes
1 hr 10 min.
- For the cupcakes
- 1 ½ cups all-purpose flour
- 0.333 cup superfine caster sugar
- 1 tablespoon Baking powder
- ¼ teaspoon salt
- 2 eggs
- ⅔ cup milk
- 0.333 cup melted butter
- 5 tablespoons Strawberry Jam (or jelly)
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Sift the flour, sugar, baking powder and salt into a mixing bowl and stir to combine.
Whisk together the eggs, milk and butter and pour into the dry ingredients. Stir until only just combined.
Spoon the mixture into the paper cases, to half fill them and make a slight hollow in the centre. Spoon in about 1 heaped teaspoon of jam and cover completely with more mixture.
Bake for 20-25 minutes, until risen and golden. Remove from the tin and place on a wire rack to cool completely.
For the topping: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth.
Add 1 tablespoon cream and beat until creamy and smooth. Beat in the remaining cream if necessary, to loosen the mixture.
Spoon into a piping bag and pipe a swirl on each cake. Drizzle a little strawberry syrup over the top and decorate with strawberries.