Spring Cupcakes

It looks as if the Spring is finally here. When I walk the dog in the morning I am able to see where I am going, it is no longer dark. The sky is tinged with pink as the sun has just risen and I can hear the birds singing happily in the trees. Spring flowers are starting to bloom, the grass is covered with yellow blooms of daffodils. Here and there you can see the odd crocus popping its head up as if to check it’s safe to come out. Best of all the sun is shining and the skies are blue. The days hold promise of long Summer days to come, the scent of mown grass drifting in the air and the hum of bees gathering pollen from the flowers.

It seemed appropriate to mark the occasion with some pretty Spring cupcakes, decorated with flowers and animals. These would be perfect for Mothers Day and are easy enough for children to make and decorate themselves, with a little supervision.

Inside the cupcakes is a surprise of jam, which gives them a Victoria sponge taste and makes them a little bit more exciting.  The lovely Spring decorations were provided by Cake Angels who provide a range of edible and eye catching cake decorations and accessories. I love the Spring animals and flowers. They also sent a few more bits which I will have to use soon.

To top the cupcakes I planned to do elegant swirls of buttercream icing using a piping bag. This was my first attempt at using a piping bag and it is not that easy. The icing kept trying to escape out of the top as I piped it onto the cupcakes. I did manage a vaguely elegant circle effect. Do you have any good tips for using a piping bag?

Spring Cupcakes

Alison

A vanilla cupcake with a jam filling topped with buttercream icing.

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Ingredients

  

• For the cakes
• 150 g caster sugar
• 150 g butter
• 150 g self-raising flour
• 3 eggs
• 30 ml milk
• 1 tsp vanilla essence
• 12 tsp strawberry jam
• For the buttercream icing
• 110 g butter
• 500 g icing sugar
• 1 tsp vanilla essence
• 60 ml milk

Instructions

 

• For the cakes
• Preheat the oven to 160C 325F Gas Mark 3
• Place 12 cupcake cases on a baking tray.
• Beat the butter and sugar until creamy
• Add the rest of the ingredients, except for the jam and beat until smooth.
• Divide the mixture evenly between the cupcake cases.
• Place in the oven for 25-30 minutes, until they spring back when touched.
• Leave to cool.
• When they are cool use an apple corer to remove the centre from each cake. Fill the hole with jam then add the cake centre you removed to the top of the jam.
• For the buttercream frosting.
• Whisk the butter until soft and creamy.
• Gradually add the icing sugar and vanilla essence and beat until smooth
• Add the milk a little at a time until the mixture is soft and spreadable.
• Use a piping bag to create swirls on top of the cupcakes.
• Decorate as required.

Read more:

• Rainbow biscuits
• Chocolate Bites
• Chocolate Rock Cakes

Disclosure: I was sent some Cake Angels cake decorations to use in making cakes.