There’s absolutely nothing new or fancy about these, just my standard vanilla cupcake recipe, but they’re a great basic to have up your sleeve (not literally, they’re better in your belly). They’re always popular and the jam filling gives them a bit of a Victoria Sponge quality. The recipe makes 12 generously sized cupcakes, so be sure to use muffin cases rather than standard cupcake cases.
Vanilla Cupcakes with a Raspberry Jam filling
For the cupcakes:
- 170g butter
- 170g caster sugar
- 2 tsp vanilla extract
- 3 large eggs
- 170g self raising flour
- 1 tsp baking powder
- 2 tbsp milk
Heat the oven to 180C and prep a 12 hole muffin tray with paper muffin cases. Cream together the butter, sugar and vanilla extract. Beat in an egg then some of the flour, then another egg and more flour, followed by the last egg and what’s left of the flour and the baking powder, mixing until everything is incorporated. Finally add the milk and give the cake batter a final mix. Divide the mix evenly between the 12 muffin cases (an ice cream scoop is really helpful if you have one – makes it easy to get the same amount in each case) and bake for 15-20 minutes or until golden brown, a skewer comes out clean or they spring back when lightly pressed. Transfer to a wire rack to cool; it’s important to quickly take them out of the muffin tray to cool as otherwise the paper cases can peel away from the cakes.
For the filling/icing:
- about 12 tsp raspberry jam (about 120g but it all depends on how big you make the holes)
- 225g butter, softened
- 500g icing sugar
- 2 tsp vanilla extract
Once the cupcakes are cool, hollow out centre so you’re left with a hole that goes to about half way down the cake. You can easily do this with a teaspoon, or there are cupcake ‘corers’ on the market (I have one, but only because my mum bought me one, I was quite happy with the teaspoon method so don’t rush out to buy one). Fill the holes with the jam – I find this easiest with two teaspoons, using one to scrape the jam from the other and guide it into the hole.
Put the softened butter in a bowl and sift the icing sugar on top. I’m not normally a stickler for sifting, but it does help with icing sugar as it can get a but lumpy. You need to mix the butter and icing sugar until creamy, but I wouldn’t suggest using an electric hand mixer until you’ve given them a bit of a mix with a wooden spoon first – otherwise you and your kitchen are likely to look like you’ve had an accident in a cocaine plant. Once you’ve got the butter and sugar basically combined, add the vanilla and have at it with the electric whisk. My best tip for making brilliant buttercream icing is to whisk it for longer than you think you need to. When you think it’s done, keep going for a few more minutes. If you keep whisking it becomes light, fluffy and whipped like the kind of icing you’d get in a top notch bakery or cake shop. Use a palatte knife to generously ice your cupcakes; put a big dollop on top of the jam filling and then spread it out to cover the whole of the top of the cake. Or if your any good with a piping bag you can do it that way. There are loads of tutorials online about how to ice cakes, they all explain it far better than I can here; the only way to get good at it is to practice and I don’t think there’s anything wrong with a ‘rustic’ looking cupcake. I like to add a bit of edible glitter, but you might want to go for some sprinkles or just leave plain.
You could use this recipe to make smaller cupcakes if you don’t have a muffin pan or muffin cases, but be sure to reduce the cooking time by 5 minutes or so.