Battenberg Cupcakes
A new twist on the classic British bake. Marbled fluffy jam-filled sponge with marzipan flavoured buttercream icing.
Ingredients
For the cupcakes
- 120 g unsalted butter at room temperature
- 120 g caster sugar
- 2 large free-range eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 120 g self-raising flour
- Few drops red food colouring for one half of the batter
- 25 g Sweetapolita Birthday Party Deluxe Sprinkles
- 50 g raspberry jam
For the buttercream icing
- 140 g unsalted butter at room temperature
- 275 g icing sugar sifted
- 1 tbsp milk
- 1 tsp almond extract
Instructions
- Heat oven to 180C / 350F and line a 12-hole muffin tin with cupcake cases.
- Cream the butter and sugar together in a stand mixer until pale. Beat the eggs in a separate bowl and add to the butter mixture, mixing again until combined.
- Fold in the flour, adding a little milk until the mixture is smooth. Add your flavourings and mix again, before scooping the mixture into the paper cases until they're about three quarters full.
- Bake in the oven for 10-15 minutes, until risen and golden-brown on top. To test they're ready, insert a skewer into one of the cakes and check if it comes out clean. Set aside to cool for 5-10 minutes. Then turn out of the tin and place on a wire rack to cool completely.
- Once the cupcakes have cooled, use a small round cookie cutter to remove the centre of each cake. Fill a piping bag with raspberry jam and snip off the end. Use it to fill the holes in each cupcake.
- For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar, along with 1tbsp milk, mixture until smooth and creamy. Now, add your almond extract and mix again.
- Spoon the buttercream into a piping bag fitted with a star nozzle. Pipe in a circular motion, lifting the piping bag at the end to create that lifted peak. Enjoy!