Strawberry Jam Filled Muffins
1 hr 15 min.
- For the cupcakes
- ⅔ cup butter
- ⅔ cup superfine caster sugar
- 1 cup self-rising flour (scant)
- 3 eggs
- 1 tsp Baking powder
- ¾ cup Almond flour
- 1 Tbsp milk
- 8 Tbsps strawberry conserve
- For the buttercream
- 1.333 cups unsalted butter
- 2 ½ cups powdered sugar
- 2 tsps Strawberry syrup
- pink Food coloring
- yellow Food coloring
- To decorate
- chocolate sprinkle
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
Beat the butter in a mixing bowl until light and fluffy. Add the remaining ingredients, except the conserve and mix until well combined.
Spoon the mixture into the tins to cover the bases and make a slight hollow in the centre. Spoon in about 1 heaped teaspoon of conserve and cover completely with more mixture.
Bake for 15-20 minutes, until risen and golden. Spoon the remaining jam on top of the cakes as soon as they come out of the oven, spreading to cover the tops. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth. Beat in the strawberry syrup.
Place some of the buttercream in another bowl and beat in a little yellow food colouring.
Beat the pink colouring into the remaining buttercream.
Spoon into separate piping bags and pipe a swirl on each cake. Sprinkle with chocolate sugar strands.