Muffins with Jam Centres
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup soft butter
- 1 ½ cups self-rising flour (sifted)
- ¾ cup superfine caster sugar
- 1 pinch salt
- 2 Tbsps milk
- 3 eggs
- 1 tsp vanilla extract
- 4 Tbsps seedless Jam (raspberry or strawberry)
- For the topping
- ¾ cup unsalted butter
- 3 ½ cups powdered sugar
- 1 cup Mascarpone
- vanilla extract
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 10-12 paper cases in a deep bun or muffin tin.
2.
Put the butter, flour, sugar and salt into a mixing bowl. Mix together using an electric whisk until the mixture resembles breadcrumbs.
3.
Mix together the milk, eggs and vanilla until smooth.
4.
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.
5.
Spoon into the paper cases to half fill them. Top each with a teaspoonful of jam and cover with the remaining mixture.
6.
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.
7.
For the topping: beat the butter until soft, then sift in the icing sugar.
8.
Gradually beat in the mascarpone and vanilla until smooth and creamy.
9.
Spoon into a piping bag and pipe swirls on top of the cakes.
10.
Heat the jam and water until the jam has melted. Drizzle over the topping and place a jammy dodger on each cake.
