Jam-centre Cupcakes with Minty Garnish
1 hr 45 min.
ready in 2 h.
- For the cupcakes
- ¾ cup butter (softened)
- 1 ¼ cups self-rising flour (sifted)
- ¾ cup superfine caster sugar
- 1 pinch salt
- 2 Tbsps milk
- 3 large eggs
- 1 tsp vanilla extract
- 4 Tbsps Raspberry jam (or jelly)
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 12-16 muffin tins.
Put the butter, flour, sugar and salt into a mixing bowl. Mix together using an electric whisk until the mixture resembles breadcrumbs.
Mix together the milk, eggs and vanilla until smooth.
Slowly pour half of the egg mixture into the flour mixture and whisk until combined. Gradually add the remaining egg mixture, whisking constantly until smooth.
Spoon into the tins to half fill them. Top each with a teaspoonful of jam and cover with the remaining mixture.
Bake for 20-25 minutes until golden and risen. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and beat in the vanilla and just enough water to give a smooth thick icing.
Spread the icing on the cakes and leave to set.
To decorate: melt both chocolates separately in heatproof bowls over a pan of simmering (not boiling) water. Remove from the heat. Stir a little food colouring into the white chocolate until smooth and blended, then stir in the peppermint extract.
Spread the green chocolate thinly on a baking tray or cold flat surface. Drop random spoonfuls of the dark chocolate on top.
Put the remaining dark chocolate in a piping bag and pipe a broad line along the edge of the green chocolate and a thin line, as in the photo. Leave until cool and set, but still pliable. Do not chill.
Using light pressure run a cheese slicer or metal spatula along the chocolate, so it scrapes a thin layer that curls up as you push. With your free hand guide the strips of chocolate into gentle folds and waves.
Carefully place the chocolate curls on top of the cakes.