Jam-Filled Rose Cupcakes - Recipe
These jam-filled rose cupcakes are essentially little Victoria sponges with a fancy outfit. They may look fancy, but all the rose-shaped buttercream take are the right piping tip and a little practice.
See how the process looks on my YouTube Video:
Ready? Let's go.
(Makes six large muffin-sized cupcakes / twelve small fairycakes).
Ingredients for Cupcakes:
115g unsalted butter, softened
115g caster sugar
2 medium eggs
115g self-raising flour
Pinch of salt
1 tsp vanilla extract
Strawberry jam
Ingredients for Buttercream:
125g softened butter
250g icing sugar
Pinch of salt
1 tsp vanilla extract
1 tbsp milk
A little pink food colouring (paste or gel gives a better colour without changing the buttercream's texture)
Method:
1. Preheat the oven to 180°C.
2. Cream the butter and sugar together until smooth, followed by the eggs. Now whisk in the rest of the cake ingredients (aside from the jam) until just combined and fluffy.
3. Divide equally between six large cupcake or twelve fairy cake cases, and bake for about 15 minutes, or until the cakes spring back when you poke them gently. Now cool completely on a wire rack.
4. Using a piping bag with a long nozzle piping tip attached, fill each cupcake with jam until the cupcake puffs out and the jam begins to try and ooze back out. Do this for all the cakes, and then trim the tops off to level them out.
5. To make the buttercream, whisk the butter in a large bowl until fluffy and pale, and gradually add the icing sugar with the salt, and the milk, whisking bit by bit to avoid a snowstorm, until well combined.
6. Take about 2 tbsp of the buttercream and mix with pink food colouring in a small bowl. Now spread it around the inside of a piping bag with a flower piping nozzle (it should look like a star tip with the prongs curving inwards). Take care not to fill the inside completely: now fill the rest of the bag with the uncoloured buttercream, getting it mostly in the centre of the bag.
7. Pipe swirls on the cupcakes to make the roses, starting from the inside and spiraling outwards.
8. If you like, add icing leaves or other decorations. Then serve and impress!
Enjoy, and have fun.
See how the process looks on my YouTube Video:
Ready? Let's go.
(Makes six large muffin-sized cupcakes / twelve small fairycakes).
Ingredients for Cupcakes:
115g unsalted butter, softened
115g caster sugar
2 medium eggs
115g self-raising flour
Pinch of salt
1 tsp vanilla extract
Strawberry jam
Ingredients for Buttercream:
125g softened butter
250g icing sugar
Pinch of salt
1 tsp vanilla extract
1 tbsp milk
A little pink food colouring (paste or gel gives a better colour without changing the buttercream's texture)
Method:
1. Preheat the oven to 180°C.
2. Cream the butter and sugar together until smooth, followed by the eggs. Now whisk in the rest of the cake ingredients (aside from the jam) until just combined and fluffy.
3. Divide equally between six large cupcake or twelve fairy cake cases, and bake for about 15 minutes, or until the cakes spring back when you poke them gently. Now cool completely on a wire rack.
4. Using a piping bag with a long nozzle piping tip attached, fill each cupcake with jam until the cupcake puffs out and the jam begins to try and ooze back out. Do this for all the cakes, and then trim the tops off to level them out.
5. To make the buttercream, whisk the butter in a large bowl until fluffy and pale, and gradually add the icing sugar with the salt, and the milk, whisking bit by bit to avoid a snowstorm, until well combined.
6. Take about 2 tbsp of the buttercream and mix with pink food colouring in a small bowl. Now spread it around the inside of a piping bag with a flower piping nozzle (it should look like a star tip with the prongs curving inwards). Take care not to fill the inside completely: now fill the rest of the bag with the uncoloured buttercream, getting it mostly in the centre of the bag.
7. Pipe swirls on the cupcakes to make the roses, starting from the inside and spiraling outwards.
8. If you like, add icing leaves or other decorations. Then serve and impress!
Enjoy, and have fun.
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