This weekend London has been taken over by Jubilee madness and I couldn’t make cakes without them being red, white and blue in some way or another. I thought I’d keep it simple, so I made vanilla cupcakes filled with jam and decorated with ready to roll icing. To keep it really easy, buy the icing pre-coloured. I was baking for a couple of occasions so I doubled up the recipe and made 30 cakes, I also remembered to use tablespoons not teaspoons for the baking powder, so they rose really well! In hindsight, they look a little American and not very British, oh well!
Using a standard size cookie cutter for the icing tops means that not-so-uniform cupcakes suddenly look like a perfect batch! One word of warning – the size of the holes in muffin tins and the size of the muffin cases vary, sometimes the muffin cases are just a bit too big to fit in the holes and end up crinkling into the cake, not ideal! So once you have found the cases that match your tin, I’d stick to them or keep them in mind when you buy different ones.
These little beauties were enjoyed at a lovely get together in Battersea Park on Saturday with lots of good friends, and to make it even better the sun showed it’s face too!Ingredients, Makes 12-16 80g unsalted butter, softened 280g caster sugar 240g plain flour 1 tbsp baking powder ¼ tsp salt 240ml milk 2 large eggs 1/2 tsp vanilla extract Half a jar of strawberry jam, warmed slightly White, red and blue ready to roll icing A little glace icing (icing sugar and water)
Preheat the oven to 180°C. In a large bowl, mix together the butter, flour, sugar, salt and baking powder with an electric mixer until sandy in consistency.
Beat together the milk, eggs and vanilla in a jug. Slowly pour 3/4 of the milk mix into the dry ingredients with mixer running on slow. Add the remaining milk mixture and turn the mixer up to medium and beat til smooth.
Fill muffin cases 2/3 full, or a large tablespoon in each. Bake for 18-20 mins until golden and springy to the touch.
Once the cakes have cooled, use a skewer to make a well in the centre of each cake by inserting in the top and rotating the end inside the cake. So you should end up with a small hole in the top and a sort of cave in the cake….. Use a very small writing nozzle and fill the piping bag with the jam and pipe into each cake. You can be quite generous with the jam, just see how much they can take before overflowing!
Roll out the icing about 3mm thick, make sure you use plenty of icing sugar to stop it sticking.
Top Tip! Keep rotating the icing on the table and incorporating more sugar underneath it to ensure you don’t get carried away and let it stick to the surface, it will also make it a more uniform thickness. And never flip the icing over!
Use a circle cookie cutter to cut the white tops and stars for the red and blue. Dab a small amount of glace icing onto the top of each cake and top with the white circle. Put another dab of icing on top of this in the centre, and add a red or blue star.
I couldn’t help but have a bite out of this one!