This recipe is based on the basic cupcake recipe with the addition of some jam or jelly to infuse the cupcakes with some flavour before adding some whipped cream.
- 4oz butter (125g)
- ½ c sugar
- 2 eggs
- 2 tsp vanilla
- 4tbls milk
- 2 tbls black cherry jam
- 1 & ½ c sr flour
Beat the butter & sugar together until light and creamy, add the vanilla and the eggs, one at a time. Beat until combined. Add the milk and the flour alternatively in half amounts (add half the milk, combine, add half the flour, combine and repeat). Add the jam (jelly) and beat for two minutes or until well combined. Spoon into patty pan liners and bake in a moderate oven (180c or 375f) for about 10-15 mins or until cooked. Leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool.
Fill with a small spoon full of the black cherry jam and whipped cream, top with more whipped cream and use chocolate drinking powder and a stencil to decorate.
This mixture made approximately 12 good sized cupcakes. Alternatively, you could add a chocolate flavour by dissolving 2 tbs of cocoa powder in a ¼ c hot water and leave it to cool before adding to the beaten butter & sugar mixture. If adding the cocoa mixture, make sure it is cool before adding the eggs or they will start to cook as you mix.