Pink and White Cupcakes with Jam Centres
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 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 cream cheese
- ½ cup unsalted butter
- 6 cups powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp Strawberry Jam
- To decorate
- 12 Sugar flower
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° 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 and 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.
6.
Carefully make a small hole in the centre of each cake and spoon in 1/2 teaspoon strawberry jam, then replace the cake.
7.
For the buttercream: put the cream cheese, butter and icing sugar in a mixing bowl. Slowly mix together, using an electric whisk until light and smooth. Beat in the vanilla.
8.
Spoon half the mixture into another bowl and beat in the strawberry jam.
9.
Fit a piping bag with a wide star nozzle. Spoon both buttercreams side by side into the piping bag so that the colours sit evenly next to each other inside the bag.
10.
Pipe a generous swirl onto each cake and decorate with sugar flowers.
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