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Guilty confession? these cupcakes were made long before my health kick, but if you have an excuse (or a sweet tooth) they are an absolute must and perfect to make on a rainy day
Ingredients
250 g unsalted butter
250 g caster sugar
4 medium eggs
250 g self raising flour
1 tsp vanilla extract
75g strawberry Jam
For the icing:
1 x 400 g vanilla butter cream
pink food coloring
How to:
1) Preheat the oven to 350 degrees F, and line a 12 hole muffin tin with cupcake holders. In a bowl, mix the butter and sugar with an electric whisk until light and fluffy
2)Add the eggs one at a time, beating well each one. Sift in the flour with a pinch of salt, and then fold in the vanilla extract.
3) Divide two thirds of the mixture between the cupcake cases, then add 1tsp of jam to the center of each, Top with the remaining cake mix.
4) Bake for 20 minutes, or until a skewer can be inserted into the middle and come out clean
Leave to cool completely, and then make the icing by putting 200g of butter cream into a bowl with two drops of food coloring.
5)Spoon the plain and the pink icing into separate piping bags. Cut off the ends to make a ½ inch hole. Pipe a swirl of icing on each cupcake or decorate however you please and enjoy!
