These cupcakes are easy to make and look effective with the oozing Cottage Delight Strawberry Extra Jam centre and brain effect icing!
For the cakes:
140g softened butter
3 medium eggs
140g golden caster sugar
100g self-raising flour
For the filling
6tbsp 340g Jar of Cottage Delight Strawberry Extra Jam
For the icing:
600g icing sugar, sifted
6 tbsp. water
1 tsp. pink food colouring
Method
Heat the oven to 190C/fan 170C/gas 5.
Arrange paper cases in the cake tin.
Add all the cake ingredients into a large bowl and beat with an electric whisk for about 3 minutes until you get a smooth batter.
Divide the mixture between each cake case.
Bake for 12-15 minutes until risen and golden.
Remove from the oven and allow to cool on a wire rack.
Cut out a small hole in the top of each cake and fill with 1 tsp. of Cottage Delight Strawberry Extra Jam.
Mix the icing sugar, 1 tsp. of pink food colouring and water, until stiff, to the mix. Place the icing mixture into a piping bag and decorate the cupcakes with a squiggly pattern to look like brains.
Leave to set.
These will keep for up to 2-3 days stored in a cool place, in an airtight container.
Find more seasonal recipes like this one and buy the Strawberry Extra Jam (£3.45 for 340g jar) at www.cottagedelight.co.uk. (I received a jar to try out this recipe.)
These will keep for up to 2-3 days stored in a cool place, in an airtight container.
Find more seasonal recipes like this one and buy the Strawberry Extra Jam (£3.45 for 340g jar) at www.cottagedelight.co.uk. (I received a jar to try out this recipe.)