Imagine Creativeness: Strawberry Cupcakes

Hey Guys!

So it's another baking post today! I feel that whenever I am doing a baking post on here, most of them seem to be one of Tanya Burr's recipes, so sorry if that's not what you expect. However I think that's because her book is new and I haven't made most of the recipes, so just expect her recipes when I do baking!! Today I am using her recipe for Raspberry Cupcakes, however i made it into a strawberry version party because I had no raspberry jam! Feel free to use whatever jam you want as well. So here is the recipe...

For the cupcakes you will need:

50g margerine/butter,
180g caster sugar,
1 egg,
A teaspoon of vanilla extract,
160g plain flour,
2 teaspoons of baking powder,
160ml milk,
Strawberry/Raspberry Jam.

For the icing you will need:

170g icing sugar,
85g margerine,
Food colouring,
Silver balls/strawberries/raspberries.

1) Fill a 12 hole muffin tin with muffin cases and set aside (you might need extra depending on what size your are). In a bowl, cream together the butter and sugar until a light and fluffy mixture is formed. Then mix in the egg, along with the vanilla extract. Once that is mixed, sieve in the flour and the baking powder. Lastly, slowly add the milk until you have a smooth mixture that is well combined.

2) Spoon the mixture evenly across the muffin cases and fill as many as you can. Tip - I used an ice cream scoop for each and then filled the rest up with a little spoon to make the quite even! Bake for around 15-20 minutes depending on the size of your cupcakes/muffins.

3) Once cool, spoon a little jam on top and spread all over, or like Tanya's recipe said cut out a hole and fill it - it all depends on how much jam you like.

4) Mix together the icing sugar and butter in a bowl and slowly mix it to create buttercream. Once mixed, add in the food colouring (I chose pink) and stir it all together.

5) Lastly either pipe or spoon the icing onto your cupcakes and either place silver balls on top or a fruit related to your jam.