Cupcake with Strawberry Jam Centre
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup unsalted butter
- ⅔ cup superfine caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 ¼ cups self-rising flour (sifted)
- 3 Tbsps Strawberry Jam
- For the buttercream
- 1 cup Strawberries
- 1 tsp Rose water
- ¾ cup unsalted butter
- 5 cups powdered sugar
- To decorate
- Sugar star
Preparation steps
1.
For the cupcakes: heat the oven to 170°C (150° fan) 325°F gas 3. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Gradually beat in the eggs and vanilla beating until fully incorporated into the mixture.
4.
Sift in the flour and gently stir into the mixture.
5.
Spoon the mixture into the paper cases to half fill them. Place about a teaspoon of jam on top and cover with more mixture.
6.
Bake for 20-25 minutes until golden and risen. Cool in the tins for 5 minutes and then place on a wire rack to cool completely.
7.
For the buttercream: place the strawberries in a blender or food processor and blend until pureed. Push through a sieve into a bowl and stir in the rosewater.
8.
Beat the butter until soft. Sift in the icing sugar and add the strawberry puree. Beat well until smooth and creamy.
9.
Spoon into a piping bag with a plain nozzle and pipe on top of the cakes. Decorate with sugar
10.
stars.
