This week is National Cupcake week and I’ll be sharing with you a couple of recipes to try. The first recipe, Pretty in Pink, is from Cupcakes by Sue McMahon.
Pretty in Pink Cupcakes
Makes 12 mini cupcakes
For the cupcakes
125g (4½ oz) butter, softened
125g (4½ oz) caster sugar
2 medium eggs
125g (4½ oz) self-raising flour
2 Tbsp milk
6 Tbsp strawberry jam
- Preheat the oven to 190ᵒC/375ᵒF (gas 5)
- Beat together the butter and sugar in a bowl until light and fluffy. Add the eggs, flour and milk to the bowl and beat until the mixture is smooth. Divide the mixture between the paper cases and bake in the centre of the oven until the cakes have risen and are just firm to the touch in the centre. The standard size cakes will take about 12 to 15 minutes and the mini cakes will take 10 to 12 minutes.
- Remove the cakes from the oven and transfer to a wire rack to cool.
For the topping
4 Tbsp smooth strawberry jam
1 quantity of Swiss meringue buttercream (see below)
Pink food colouring
pink nonpareils (sprinkles)
Large piping bag with a star piping tube
Making Swiss meringue buttercream
4 medium egg whites
250g (9 oz) caster sugar
pinch of salt
250g (9 oz) unsalted butter, softened
Few drops of vanilla extract
- Place the egg whites, sugar and salt in a bowl over a pan of simmering water and mix together well. Stir frequently while heating to prevent the egg whites from cooking
- After about 5 to 10 minutes, when the mixture is warm and the sugar crystals have dissolved, remove the bowl from the heat. Whisk the meringue to full volume and until the mixture is cool
- Add the butter and vanilla extract to the meringue – the mixture will reduce in volume and will appear curdled. Continue to whisk until the butter emulsifies completely into the meringue and forms a smooth, light and fluffy texture
- This buttercream is stable for 1 to 2 days at room temperature (no higher than 15ᵒC/59ᵒF), otherwise it may be refrigerated for up to two weeks.
For the Pretty in Pink topping
For the topping, beat the strawberry jam into the buttercream. Add a little pink colouring to give the buttercream a deeper pink colour. Fill the piping bag with the mixture and pip a swirl onto each cupcake. Scatter over the nonpareil.
I have been sent ‘Cupcakes’ to review but haven’t made anything yet. Watch this space!