After we’d made these, my sister declared them the best thing we had ever baked (pushing the blondies into second place already!), and I have to agree they are very good! They seemed appropriate for summer – if you can call this summer, it’s been raining almost constantly for weeks… They’re another from my Primrose Bakery book, and not only do they have raspberry jam swirled through the batter and as a filling in the cupcake, they also have white chocolate in the icing, which makes for some incredibly sweet cupcakes! The quantities given are half of those in the book, and made 12 fairy cakes, which are almost all gone already!
55g butter (at room temperature)
90g caster sugar
60g plain flour
60g self-raising flour
Half a teaspoon vanilla extract
3 tablespoons raspberry jam, plus one teaspoonful per cupcake for filling
For the icing:
20g butter (at room temperature)
1 tablespoon milk
100g icing sugar, sifted
A drop of vanilla extract
50g white chocolate
1.5 tablespoons double cream
Fresh raspberries, to decorate
– Preheat the oven to 180c and line a fairy cake tin with paper cases.
– Cream the butter and sugar thoroughly, which takes about 5 minutes. As there is a lot of sugar compared to butter, I find it easiest to add the sugar gradually.
– Add the egg and mix for a couple more minutes.
– Combine the flours in a bowl, and combine the milk and vanilla extract in a jug.
– Add a third of the flour to the creamed mixture and beat in, then add a third of the milk and beat; continue like this until they are both used up.
– Add the jam: gently fold it in a little to give a swirled effect.
– Divide between the paper cases and bake for around 20 minutes.
– Once cool, use a teaspoon or sharp knife to make a hole in the centre of each one, and add a small teaspoon of raspberry jam. The recipe wasn’t entirely clear about how to do this: we took a small spoonful of cake out (almost as if making butterfly buns), put the raspberry jam in then replaced the cake, which looked a bit messy but it doesn’t really matter because you ice over it anyway!
– To make the icing, first place the butter, milk, vanilla and half the icing sugar in a bowl and beat with an electric whisk until smooth, before gradually adding the rest of the icing sugar and beating well for about 5 minutes (yes, this is basically making buttercream!)
– Next, melt the white chocolate and leave to cool for a couple of minutes, before adding to the buttercream along with the cream. Beat until well combined and smooth.
– Ice each cupcake, using a palette knife, and top each with a raspberry!
Because of the jam inside, these will only keep for a few days before they start going a bit soggy, but in my house this wasn’t a problem as they were all eaten before then!