Most successful cupcake recipe I've used to date! Makes 12
For cake mix:
150g soft butter
150g Shipton Mill Organic White Self Raising Flour
150g golden caster sugar
3 large eggs, room temperature
2 tablespoon fresh milk
1 teaspoon vanilla bean extract
50g soft butter
150g icing sugar, sieved
good quality jam
Preheat the oven to 190C. Line a 12-hole muffin tin with cupcake cases.
Place all the cake ingredients in a large bowl and beat with an electric handwhisk for one minute or until thoroughly combined. Mixture should be smooth in appearance and of a 'dropping' consistency.
Evenly divide the mixture between the 12 cake cases. Bake in the oven for 18 minutes or until well risen and golden brown in appearance. After a few minutes, take the cakes out of the tin and place on a cooling rack.
When the cakes have cooled completely, use a sharp knife to cut out the top of each of the cake and slice in half. Beat the butter and icing sugar together to form a smooth and fluffy buttercream. Place a teaspoon of jam in each cake and then top with a teaspoon of buttercream and the cut cake (aka 'butterfly wings'). Dust with icing sugar before serving.
Added by: Alex Ross
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Keep safe and well
The Shipton Millers