Monte Carlo Cupcakes

Monte Carlo Cupcakes

If you want something a bit more special than a cupcake, but not too formal, then the middle ground is our delicious Monte Carlo Cupcakes.

Filled with strawberry jam and a rich buttercream icing, one will be enough!

Method

1. Preheat the oven to 180 degrees.

2. Line a 12 hole muffin tin with muffin cases and set aside.

3. Cream the butter and caster sugar together until light and fluffy.

4. Add the vanilla essence and then the eggs one at a time and beat.

5. Sift in the flour and add the milk and fold until just combined (don't overbeat).

6. Spoon the mixture evenly into the 12 patty cases.

7. Bake for 30 minutes or until golden.  Allow to cool on a wire rack.

8. Cream together the butter until pale and soft (approximately five minutes).

9. Add the sifted icing sugar and beat for a further 3 - 4 minutes or until soft and creamy.

10. To finish off the cupcakes, cut the top off the cooled cupcake and spread a layer of strawberry jam and a layer of the butter icing.

11. Place the lid back on the cupcake and dust with icing sugar.  Serve immediately.

Recipe Hints and Tips:

• Monte Carlo Cupcakes can be made in advance and frozen un-iced for up to two months.
• Iced cupcakes are not suitable for freezing.