My post today is a really simple idea to make plain vanilla cupcakes a little more exciting. Mini 'Victoria Sponge' cupcakes with a raspberry jam centre and vanilla buttercream icing on top. Use a straightforward vanilla cupcake recipe for the cupcakes, or the recipe for a standard victoria sponge, separated into individual cakes. When the cakes were cooked and cool, I carefully piped some smooth raspberry jam into the centre of the cupcakes using a piping bag with a small nozzle. For the buttercream I roughly used:
100g salted butter (softened)
250/300g icing sugar
1/2tsp vanilla extract
1 tbsp cream (if needed)
Beat the softened butter until smooth, sift in the icing sugar and slowly mix in with the vanilla extract. I prefer to use salted butter rather than unsalted butter, then adding salt as many recipes suggest. I also think the best consistency is achieved by using proper butter, instead of soft margarine. If the icing is a little thick, and struggling to come together add a spoonful or so of cream.
Pipe the buttercream using a star shaped nozzle in a spiral shape, working from the outside in. I added a single raspberry on top for decoration and a dusting of icing sugar.
I think they look quite cute, and the jam in the centre coupled with the buttercream, is just perfect.