I made Vanilla sponge cakes, with a strawberry jam filling, and cream icing.
Ingredients: (makes 22 mini cupcakes)
2 eggs (lightly beaten)
6 tablespoons self raising flour (sifted)
6 tablespoons sugar
2 teaspoons vanilla essence
60g butter (room temperature)
Strawberry Jam
Whipping cream
4 tablespoons icing sugar (sifted)
Method:
-pre heat the oven to 180 degrees C
-beat the sugar, 1 teaspoon of vanilla essence and butter together until creamy and smooth
-once the butter mixture is smooth, add one tablespoon of flour and combine
-add the eggs, one at a time, whisking between each addition
-add the remaining flour, a tablespoon at a time, whisking between each addition. When it gets too hard to whisk (if you are whisking by hand) use a wooden spoon and mix
-divide the mixture evenly between the cupcake cases, this makes 22 small cupcakes
-cook in the oven for 10-12 minutes
-once the cupcakes are cooled completely it is time to fill them with jam. With a small sharp knife, cut a cone shape from the top of each cake. Fill the space with half a teaspoon of jam.
-once the cakes are all filled with jam the can be iced. Whip the cream, until it forms soft peaks.
-add the icing sugar and 1 teaspoon of vanilla essence, and whip until medium peaks (not too stiff)
-ice the cupcakes over the jam filling
2 teaspoons vanilla essence
60g butter (room temperature)
Strawberry Jam
Whipping cream
4 tablespoons icing sugar (sifted)
Method:
-pre heat the oven to 180 degrees C
-beat the sugar, 1 teaspoon of vanilla essence and butter together until creamy and smooth
-once the butter mixture is smooth, add one tablespoon of flour and combine
-add the eggs, one at a time, whisking between each addition
-add the remaining flour, a tablespoon at a time, whisking between each addition. When it gets too hard to whisk (if you are whisking by hand) use a wooden spoon and mix
-divide the mixture evenly between the cupcake cases, this makes 22 small cupcakes
-cook in the oven for 10-12 minutes
-once the cupcakes are cooled completely it is time to fill them with jam. With a small sharp knife, cut a cone shape from the top of each cake. Fill the space with half a teaspoon of jam.
-once the cakes are all filled with jam the can be iced. Whip the cream, until it forms soft peaks.
-add the icing sugar and 1 teaspoon of vanilla essence, and whip until medium peaks (not too stiff)
-ice the cupcakes over the jam filling
Happy Birthday!!
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