Berry Cupcakes
There’s nothing better than a simple but delicious cupcake. Perhaps you have a sudden, strong craving for something sweet - or would like to bake to bring smiles to loved ones, these are the perfect fellas for the job.
We recommend making the jam first - to ensure you have enough time for cooling.
Pre-heat oven to 160C fan, and line a 12 hole cupcake tin.
For the Blueberry & Strawberry Jam…
Handful of frozen (or fresh) blueberries
Handful of frozen (or fresh) strawberries
4 tbsp granulated sugar
juice of half a lemon
On a medium heat, add the berries, sugar and lemon juice. Allow the sugar to dissolve, stirring regularly with a wooden spoon. Your berries will need some time to thaw out - keep stirring until the jam starts to come together and begin to boil. Keep the boil rolling for 5 - 8 minutes until your mixture is positively jammy and thickened. Take off the heat and leave to cool completely.
For approx 12 decent cupcakes…
200g unsalted butter, softened (leave it our the night before!)
200g cater sugar
3 medium free range eggs
200g self raising flour
1/2 tsp vanilla extract
2 tbsp of your cooled blueberry and strawberry jam
a little milk or water to loosen if needed
Beat the butter and sugar together until light ‘n’ fluffy (approx 3-4 mins), add eggs and vanilla extra, beat for a few moments before adding your flour! Once just combined, lightly stir in your jam. Scoop a decent spoon into each cupcake case until 3/4 full.
Pop in the oven for 18-20 minutes until gloriously risen and golden!
Whilst you wait for your cupcakes to cool, make your buttercream…
100g unsalted butter, softened
300g sifted icing sugar
1tsp vanilla extract
a little milk to get the perfect consistency
Firstly, beat your butter until very light and fluffy, gradually add your remaining ingredients and beat until smooth and light in colour.
With a piping bag (reusable ones are wonderful) cover the inside with your jam, then spoon in your buttercream - this will give a beautiful swirl effect! Pipe round from the outside of the cupcake, gradually into the centre.
Top with fresh berries and a few sprigs of mint - dig in!
