Jammy Cupcakes Food

CUPCAKE RECIPE

Steps:

• Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
• Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
• Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
• To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
• Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
• If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

YUMMY JAMMY MUFFINS

Steps:

• Pre-heat oven at 200 C or 400 F.
• Mix together the flour, baking powder, caster sugar, butter, milk and egg.
• Spoon mixture into muffin/cupcake cases half way.
• Then add a teaspoon of jam into the centre of muffin/cupcake cases.
• Pour rest of mixture over the jam so that it is now in the middle of the muffin/cupcake cases (sandwiched).
• Bake in centre of oven for 15 mins (I used fan assisted oven so times may vary).

JAMMY DODGER CUPCAKES

Steps:

• preheat oven to gas mark 4 350 degrees,
• add the vinegar to the soy milk and put to one side to curdle.
• sift the flour cornflour, baking powder and baking soda togther.
• in a seperate bowl or jug whisk togther the soy milk mixture, sugar, vanilla essence and oil until foamy.
• add wet to dry ingredients and stir gently until no large lumps remain small ones are ok.
• pour into cupcake liners 2/3 full and bake for 20-25 min until golden.
• take out and leave to cool.
• The Custard.
• in a small bowl mix 1 tablespoon of the milk with the custard powder to form a paste add the remaining milk sugar and vanilla and mix throroughly.
• place in micorwave on high heat for 4 minutes half way through give stir, the custard should be pretty thick and gloopy, this mixture is going to be piped so you use your head add more milk or more custard powder to thicken or lessen.
• taste it to ensure sweet/ vanilla enough if thick enough and ok set to one side to cool covered so a skin doesnt form.
• assembley.
• use the handle end of a teaspoon to make hole in the centre of each cupcake, put you finger into the hole and push around the bottom and the edges inside the cake to make the hole a bit bigger.
• using a pastry bag with a thin long nozzle and squeeze jam into the hole dont be stingy with it, i like to put a good blob inches.
• rinse out pastry bag and refill with custard and a star shaped nozzle, on the top of each cupcake swirl the custard over the jam hole, repeat over all your cakes.
• if serving immediatley then place a mini jam doger on top of the custard mountain, is serving later dont put the jammy dodger on until just before you serve or it will go soft.
• tada!

EASY JAM SPONGE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter a 25cm square or 20 x 30cm rectangular cake tin or baking dish.
• Beat the butter, sugar, flour, eggs and vanilla extract together until smooth. Spread the jam over the base of the tin, and dollop over the cake batter. Spread over evenly. Bake for 20-25 mins until the sponge is light golden and risen, and a skewer inserted into the middle comes back clean. Serve warm with custard, cream or ice cream.