Mini Jam Cupcakes with Strawberry Cream
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
24
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 tsp vanilla extract
- 3 Tbsps Strawberry Jam (or fig jam)
- For the strawberry cream
- ⅔ cup halved Strawberries
- 1 Tbsp powdered sugar
- 1 cup cream (48% fat)
- To decorate
- Figs
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 2 x 12 mini cupcake tins.
2.
Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
3.
Sift in the flour and fold in gently with the vanilla, until just combined.
4.
Spoon into the paper cases to half fill them and top with a little jam. Cover with the remaining mixture.
5.
Bake for 10-15 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
6.
For the strawberry cream: mash the strawberries and push through a sieve. Stir in the icing sugar.
7.
Whisk the cream until thick and fold into the strawberry puree.
8.
Spoon into a piping bag with a shell nozzle and pipe on top of the cakes. Decorate with a fig slice.
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