INGREDIENTS
125g butter, softened125g caster sugar2 medium eggs125g self-raising flour2 tbsp milk
For the topping
4 tbsp smooth strawberry jam1 quantity of Swiss meringue buttercreamPink food colouringPink nonpareils (sprinkles)Large piping bag fitted with a star piping tube
For the topping
4 tbsp smooth strawberry jam1 quantity of Swiss meringue buttercreamPink food colouringPink nonpareils (sprinkles)Large piping bag fitted with a star piping tube
Method
Preheat the oven to 190ºC/gas mark 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, about 10 to 12 minutes. Remove the cakes from the oven and transfer them to a wire rack to cool.
For the topping beat the raspberry jam into the buttercream. Add a little pink food colouring to give the buttercream a deeper pink colour. Fill the piping bag with the mixture and pipe a swirl onto each cupcake. Scatter over the nonpareils.
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, about 10 to 12 minutes. Remove the cakes from the oven and transfer them to a wire rack to cool.
For the topping beat the raspberry jam into the buttercream. Add a little pink food colouring to give the buttercream a deeper pink colour. Fill the piping bag with the mixture and pipe a swirl onto each cupcake. Scatter over the nonpareils.
