These are incredible Strawberry Cupcakes. The Strawberry Jam Buttercream is bloomin incredible too. So simple to make it will be my go to from now on. I began my recipe hunt for the best Strawberry Cupcakes at Cooking Classy, a fabulous blog and then tweaked it all to suit me sir.
Preheat oven to 180 C. Beat the butter and sugar together until pale and fluffy. I use a free standing mixer. Add the eggs slowly but still on a medium speed.
Mix the buttermilk, vanilla and strawberry puree together in a jug and add half to the mixture before beating well and adding half the flour mix. Repeat with buttermilk and flour once more until all added. Don't overmix.
Spoon the mixture into paper lined cupcake or muffin cases in a muffin tray. I made 10 of these after filling about 3/4 full. My paper cases were the bigger sized ones. I think they are the better choice, otherwise there is too much icing for cake.
Bake for about 20 mins. Allow to cool completely on a wire rack.
When cool, using a teaspoon, remove a 1.5 cm circle of the sponge with a depth of about 1cm. Spoon 1/2 tsp of strawberry jam into the divot.
Place the butter and jam into a bowl or free standing mixer and whisk for about five mins. The butter will whip up and get bigger in volume and paler in colour. Add the icing sugar and mix again for about 2 mins. You may need to add more icing sugar or jam to get the right consistency. It needs to be quite thick for piping but not too stiff otherwise you'll get the shakes!
Using a large open starred nozzle-mine is 1 cm across the star-pipe the buttercream onto each cupcake. I decorated mine with the unicorn toppers but of course anything will do. Fill your pink boots.
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