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.
Serving Size: 12 cupcakes
FOR THE CUPCAKES
4 ounces unsalted butter, softened
2 Tbsp buttermilk (or regular milk)
3/4 cup granulated sugar
3 large eggs
1 cup all-purpose flour
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp sea salt
FOR THE FILLING AND BUTTERCREAM
4 ounces butter, softened
1 1/2 cups powdered sugar, sifted
Blake Hill's Gooseberry with Elderflower Jam
Instructions
1
FOR THE CUPCAKES
2
Preheat oven to 375°F; line a 12-cup muffin pan with cupcake papers
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
4
Add mix to muffin cups; bake 16 to 18 minutes until golden, fully set & slightly bouncy when pressed, then cool fully
5
Use spoon to remove piece of cake from center top of cupcake and fill with Blake Hill's Gooseberry Elderflower Jam
6
FOR THE FILLING AND BUTTERCREAM
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
8
Spread buttercream over top of cupcakes ~ and Enjoy!
Suggested Jams
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