Fresh Cream & Jam Filled Fairy Cupcakes- made with rapeseed oil
These jam and cream filled fairy cakes are a classic. The addition of elderflower cordial adds a delicious grown up twist.
Makes 12
Ingredients
175ml milk
230g self-raising flour
120g caster sugar
1 large, free range egg
5 tbsp Elderflower cordial
For the filling/topping
150ml Double cream
100g Jam (your favourite flavour)
Method
Heat the oven to 180C / Fan 160C / Gas Mark 4. Fill a cupcake tray with 12 cases.
Mix the flour and sugar together, add in the egg, oil, milk, elderflower cordial and mix well so the mixture is smooth with no lumps. Don’t overmix though as this can make your cupcakes a little tough.
Divide the mixture between the 12 cupcake cases.
Bake for 15-20 mins until light golden brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool completely on a wire rack.
Meanwhile, whip the double cream until it’s a nice thick consistency.
Cut out the middle of the cupcakes into small rounds that go about 3cm deep into the cakes and pop these to one side. Spoon a teaspoon of jam into the holes in the cakes, add a teaspoon of whipped cream on top of the jam.
Cut the small rounds of cake in half (to make wings) and place back on top of the cupcakes.
Cooking Time
20 minutes
Preparation Time
20 minutes