Classic Vanilla Cupcakes with Gooseberry & Elderflower Jam and English Buttercream
Created for Blake Hill by Jocelyn, owner and head baker at MINT+ MALLOW, crafting high-quality sweets using the finest ingredients for celebrations of all sizes.
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FOR THE CUPCAKES
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4 ounces unsalted butter, softened
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2 Tbsp buttermilk (or regular milk)
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3/4 cup granulated sugar
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3 large eggs
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1 cup all-purpose flour
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1 tsp vanilla extract
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2 tsp baking powder
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1/2 tsp sea salt
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FOR THE FILLING AND BUTTERCREAM
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4 ounces butter, softened
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1 1/2 cups powdered sugar, sifted
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Blake Hill's Gooseberry with Elderflower Jam
Instructions.
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1
FOR THE CUPCAKES
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2
Preheat oven to 375°F; line a 12-cup muffin pan with cupcake papers
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3
Cream butter & sugar with mixer for 2 to 3 minutes on medium-high until light and fluffy; add remaining cupcake ingredients, then blend 1 minute more
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4
Add mix to muffin cups; bake 16 to 18 minutes until golden, fully set & slightly bouncy when pressed, then cool fully
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5
Use spoon to remove piece of cake from center top of cupcake and fill with Blake Hill's Gooseberry Elderflower Jam
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6
FOR THE FILLING AND BUTTERCREAM
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7
Place butter, powdered sugar and 2 Tbsp Jam in bowl and beat on medium-low for 1 minute, then 1 minute more on medium-high
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8
Spread buttercream over top of cupcakes ~ and Enjoy!
