No messing about here, let's get baking...
Makes 12 Cupcakes
Ingredients
Cupcakes
- 115g Stork
- 115g Caster Sugar
- 2 Eggs
- 1tsp Vanilla Extract
- 1tbsp Milk
- 115g Self-Raising Flour
- Strawberry Jam
Buttercream and Decorations
- 250g Unsalted Butter
- 500g Icing Sugar
- 1 tsp Vanilla Extract
- Sweets
Method
- Pre-heat the oven to 180C / 160C Fan and line a 12 hole cupcake tray with cupcake cases.
- In a large mixing bowl add the stork and sugar and beat until light and fluffy. Slowly add the eggs, milk and vanilla extract until fully combined.
- Fold the flour into the mix, once all the ingredients have come together spoon the mix equally amongst the cupcake cases.
- Bake in a pre-heated oven for 18-20 min or until a toothpick comes out clean and the cupcakes are golden.
- Once baked, leave to cool on a cooling rack and start to prepare your buttercream. To make the buttercream you will need room temperature butter. Place the butter in a bowl and mix using a stand mixer or electric whisk for around 5 minutes. The butter should start to look whiter instead of yellow. Then gradually add the icing sugar and vanilla extract until fully combined. Finally add your pink food colouring and mix into the buttercream.
- Once the buns have cooled cut out a small section of the middle of the cupcake and spoon in a teaspoon of strawberry jam. Cover the hole with the section of the cupcake you just removed and press down to seal the jam into the cupcake.
- Add the buttercream to a piping bag fitted with a star nozzle. Then gently squeeze down, making sure to grip the top of the piping bag to ensure no buttercream escapes.
- Starting from the middle of the cupcake move the piping bag in a circular motion over the top of the cupcake while squeezing the buttercream out to form a rosette.
- Decorate with sweets and enjoy.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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