These last few weeks I have been baking masses of cupcakes, up to 200 a week for a summer job. I have done a range of seven flavours which are then packed snugly into plastic boxes, labelled and then sent on their way. I thought it would be fun to make a series out of posting the recipes, so for the next two weeks I shall be introducing you to each of the seven cupcakes varieties I have been baking. They are all quite simple, but when baking in bulk I find it’s easier to keep things straightforward.
So to start off I give you vanilla cupcakes, filled with strawberry jam and topped with glace icing and sugar sprinkles. These are a favourite with young children who get attracted by the colourful sugar strands but they are also a good choice for people who don’t like anything too ‘fancy’ done with their cake.
Vanilla Cupcakes with Strawberry Jam & Sprinkles
115g self raising flour
115g caster sugar
¾ tsp baking powder
1 tsp vanilla extract
70g strawberry jam
100g icing sugar
20g sugar sprinkles
Preheat the oven to 175C. Line a muffin tin with 12 paper cases.
Beat together the butter and sugar until light and creamy. Beat in the eggs and then sift over the flour and mix until well combined.
Add the vanilla extract and baking powder and beat again.
Using a tablespoon, divide the batter into the muffin cases, filling half way.
Bake in the oven for 22-24 minutes until golden and springy.
Remove from the oven, leave for 5 minutes before transferring to a wire wrack to cool.
When cool, cut out a cone from the top of the cake using a small sharp knife.
Fill the space with ½ teaspoon of strawberry jam and replace the cone of cake.
For the icing, sift the icing sugar into a bowl and dissolve with a little water, starting with ½ tablespoon of water and then teaspoons of water until you get a thick spreadable paste.
Spread the icing onto the top of the cakes and immediately decorate with the sugar sprinkles. (I find it easiest to place the cake on a plate to catch the excess sprinkles)
Makes 10-12 cupcakes.