Monte Carlo Cupcakes
If you want something a bit more special than a cupcake, but not too formal, then the middle ground is our delicious Monte Carlo Cupcakes.
Filled with strawberry jam and a rich buttercream icing, one will be enough!
Method
-
Preheat the oven to 180 degrees.
-
Line a 12 hole muffin tin with muffin cases and set aside.
-
Cream the butter and caster sugar together until light and fluffy.
-
Add the vanilla essence and then the eggs one at a time and beat.
-
Sift in the flour and add the milk and fold until just combined (don't overbeat).
-
Spoon the mixture evenly into the 12 patty cases.
-
Bake for 30 minutes or until golden. Allow to cool on a wire rack.
-
Cream together the butter until pale and soft (approximately five minutes).
-
Add the sifted icing sugar and beat for a further 3 - 4 minutes or until soft and creamy.
-
To finish off the cupcakes, cut the top off the cooled cupcake and spread a layer of strawberry jam and a layer of the butter icing.
-
Place the lid back on the cupcake and dust with icing sugar. Serve immediately.
Recipe Hints and Tips:
- Monte Carlo Cupcakes can be made in advance and frozen un-iced for up to two months.
- Iced cupcakes are not suitable for freezing.
