Forest fruit cupcakes
These tender pink cupcakes hide a delightful jammy secret.
MAKES 12 PREP 25min COOK 20min FOR THE CUPCAKES
• 175g (6oz) caster sugar
• 175g (6oz) unsalted butter, at room temperature
• 3 medium eggs, lightly beaten
• Finely grated zest 1 lemon
• 175g (6oz) plain flour, sifted
• 1tsp baking powder
• 100g (3½oz) seedless dark jam (we used blackcurrant)
FOR THE ICING
• 200g (7oz) unsalted butter, at room temperature
• 1tsp vanilla extract
• 375g (13oz) icing sugar, sifted
• 50g (2oz) fresh blackberries
1 Preheat oven to 180°C (160°C fan) mark 4. Place 12 paper muffin cases into a 12-hole muffin tin.
2 Put sugar and butter into a bowl and beat with a handheld electric whisk until light and fluffy, about 3min. Gradually add eggs, whisking all the time – if it looks as if it’s about to curdle, add 1tbsp of the flour. Whisk in ½ of the lemon zest.
3 Use a metal spoon to fold in flour and baking powder. Divide mixture evenly among cases. Bake for 18-20min. Transfer to a wire rack to cool completely.
4 Spoon jam into a piping bag fitted with a 5-7mm (about ¼in) plain nozzle. Push piping nozzle into middle of top of each cake and squeeze jam into the centre.
5 Make icing: put butter, vanilla, remaining lemon zest and ⅔ of icing sugar into a bowl and slowly beat with a handheld electric whisk. Gradually beat in remaining icing sugar until you have a soft but spreadable consistency that holds its shape. Briefly whisk in fresh blackberries to get a marbled effect.
Pipe icing on to cooled cakes and serve.
GET AHEAD Prepare to the end of step 3 up to a day ahead. Cool, then transfer cakes to an airtight container; store at room temperature. Complete recipe.
PER CUPCAKE: CALS 506; FAT 27G; SAT FAT 17G; CARBS 66G