Vanilla and Jam Cupcakes

I had two celebrations this weekend - my friend Caroline moved to Northampton and I accepted a new job offer. So I decided to bake some cupcakes (any excuse for cake!). One of mine and Caroline's favourites is Victoria Sponge so I decided a cupcake with Vanilla Icing and Jam in the middle would be a winner.



Makes 12

Ingredients:

Cupcakes -
180g Self Raising Flour - sifted
180g Caster Sugar
180g Butter or Stork - softened
1tsp Baking Powder
3 Eggs
1tsp Vanilla Extract
Your favourite jam

Icing -
200g Unsalted Butter - softened
400g Icing Sugar - sifted
Colouring or decorations if you want



Method:

Cupcakes -

1.   Preheat oven to 180/ 350/ Gas 4. Line a tin with cupcake cases. Set aside.
2.   Cream butter/ Stork and sugar until light and fluffy. Add vanilla extract.
3.   Add in eggs a little at a time. If mixture curdles add a little flour.
4.   Fold in flour and baking powder.
5.   Put a heaped tbsp of mixture into each cupcake case. Bake for a couple of mins This will help seal the bases so the jam wont sink too much.
6.   Put half a tsp to a tsp of jam in the centre of the cupcake base (amount depends on the size of your cases). Top with more cake mixture until about 2/3rds full.
7.   Bake for approximately 20mins until golden and fluffy. Cool completely.

Icing -

1.   Beat sugar and butter until combined. If a little stiff add a couple of tsp of milk. Add colouring if using.
2.   Spoon or pipe icing onto cupcakes and top with chosen decorations.

***Don't make the mistake I did if premaking your icing in advance - take it out to soften before you need to ice the cakes. I didnt and struggled as a result!

***You'll notice I also topped some with good old chocolate spread! An easy stand by for cake toppings!