Whip up these delicious strawberry-filled cupcakes for Mother’s Day! They just as pretty as they are tasty. After all, “Mother knows best” when it comes to sweet surprises.
Mothers Day strawberry filled cupcakes
Ingredients
- The cupcakes
- 150 grams butter at room temperature
- 1/2 cup caster sugar
- 1 1/4 cups self-raising flour
- 2 large eggs
- 2 tbsp milk
- 1/2 tsp vanilla essence
- Filling
- Plum and strawberry jam OR extra fruit strawberry jam, softened
- The icing
- 250 grams butter, room temperature
- 500 grams icing sugar, sifted
- 1-2 tbsp milk
- ½ tsp vanilla essence
- 1 drop pink food colouring
Instructions
The cupcakes
PREHEAT oven to 180°C
COMBINE all ingredients except the milk and vanilla essence into a bowl and mix until smooth. Scrape down the sides of the bowl and add milk and vanilla essence. Mix well to combine.
DIVIDE mixture evenly between cases in muffin tin.
BAKE in a preheated oven for 20-25 minutes or until risen and golden.
Filling
ONCE cooled , make a whole into the top of the cupcake and pipe or spoon in softened strawberry jam.
The icing
BEAT the butter in a bowl until light and creamy. Mix in the icing sugar in three batches, then mix for 2 more minutes until smooth and fluffy.
ADD the milk, vanilla essence and pink food colouring. Mix until well incorporated.
PIPE the icing onto the cooled cupcakes.
Also see: Last-minute Mothers Day gift ideas for food lovers
