The cake itself is a pretty standard pound cake, but with a few extra flavours. The buttercream used is Betty Crocker’s vanilla buttercream. I used the Wilton 2D Drop Flower nozzle to pipe the buttercream onto the cupcakes.
Honestly, making 36 cupcakes with only 1 12-hole cupcake tray, a wooden spoon, a bowl, and a whisk (nope, not an electric one), took so much time and arm power. There was no way I was going to make buttercream by hand. I’ve made it by hand before, and mixing took a lifetime – I prefer to train arms at the gym, not in the kitchen!
(P.S. Friends, when we do Secret Santa this year, I’m asking for baking equipment…)
Anyway, enough of my waffling. Here’s the recipe:
Makes 12 cupcakes
- 170g self-raising flour, sieved
- 170g caster sugar
- 170g unsalted butter, soft
- 1/4 tsp baking powder
- 3 medium to large eggs
- 1 tbsp milk
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- Good-quality strawberry jam
- 12 strawberries, washed and dried
- 400g vanilla buttercream
- Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Line a 12 hole cupcake tray with paper cases.
- In a bowl, cream together the butter and the caster sugar with a wooden spoon or whisk until well combined and pale.
- Beat in the eggs, and fold in the flour, baking powder, and cinnamon.
- Add in the vanilla extract and the milk, and mix together until you have a smooth yellow cupcake batter.
- Spoon the batter into each case until half full.
- Add about half a teaspoon of jam into the centre of each cupcake batter.
- Add some more batter to cover up the jam. The cupcake case should be about two-thirds full now.
- Place in the oven for 15 minutes, or until the cupcakes spring back when tapped gently. Leave to cool.
- When the cupcakes have cooled, spoon the buttercream into a piping bag with a nozzle of your choice. Pipe in a spiral motion.
- Place a strawberry on top, and you’re good to go.