These cupcakes were made for my Nanny to sell at a bake sale - i'm still forbidden from baking without an excuse to save the waistlines of my family!
She needed something individual and seasonal, and these cupcakes instantly sprang to mind as perfect. The plum jam in the sponge makes it beautifully moist, and along with the sliced plum on top they make a perfect summer treat.
For the sponge:
120g unsalted butter
340g plain flour
1/2 tsp baking powder
4 large egg yolks
360g soft light brown sugar
270g plum jam
For the icing:
500g icing sugar
160g unsalted butter
50ml whole milk
70g plum jam
fresh plum slices, to decorate
Preheat the oven to 190 degrees Celsius, and line a muffin tin with cupcake cases.
Using a handheld electric whisk or free standing electric mixture with the paddle attachment, mix together the butter, flour, and baking powder n a low speed until the ingredients are well incorporated and crumb-like in texture.
Fill each paper cupcake case up to one-third full with batter, then top with 1tsp of the remaining plum jam, followed by a similar quantity of batter. The jam will create a filling as the cakes bake.
Spoon the frosting onto the cupcakes once they are cold, gently smoothing and spreading with a palette knife. Decorate with slices of fresh plum. (NB - Do not try and pipe the icing - the jam makes it too soft and adding more icing sugar will make it too sweet.)
I'm "jetting off" to Cornwall next week for a much needed holiday with my family and boyfriend. Expect many "Cornish cream tea" related posts; I have a feeling this holiday may develop into a bake-a-thon with 10 hungry family members to feed!
You may also like this Summer Berry Loaf Cake, perfect sliced up with a cup of tea. Heck, why not just make both?