CUPCAKES
125g unsalted butter
125g caster sugar
2 medium eggs
1 tsp. vanilla extract
125g self-rising flour
1 tbsp. milk (optional)
- Preheat oven to gas mark 5/190C/375F and line a 12-hole muffin tin with cupcake cases
- In a bowl cream the butter and caster sugar together until light and fluffy
- Add the beaten eggs and the vanilla extract, and mix together well
- Sift the flour into the bowl and fold it into a mixture
- The mixture should have soft consistency, if it feels a little dry add a tablespoon of milk
- Spoon the mixture into the cases, two-thirds full
- Bake for 12 to 20 minutes until golden brown
- Leave it to cool for few minutes before moving to a wire cooling rack, and allow to cool completely.
BUTTERCREAM
350g icing sugar
175g softened butter
2 tbsp. water
1 tsp. vanilla extract
- Sift the icing sugar into a bowl and add the softened butter , mix them together then add the water and the vanilla extract
- Mix all ingredients together well until soft and fluffy. You can add your favourite food colouring too.
Now you are ready to put together cupcakes in a jar!
- Use a sharp knife to cut a cupcake in half. Drop the bottom half into a jar
- Place a star nozzle inside a piping bag and spoon in the buttercream. Carefully pipe a swirl on the top of the cake
- Chop up the fruit ( I used strawberries) and place it on top of the buttercream
- Drop the top half of the cupcake on top of strawberries and gently press down
- Now pipe another large swirl on top
- Finish it off by topping it with a piece of fruit
I made six cupcakes in a jar and six traditional cupcakes. Which one do you prefer?