Almond cupcakes with jam and buttercream

There?s something about jam and buttercream together that is marvellous. For many of us our earliest experiences of cake will be sponge with a tasty, sweet filling. Maybe that?s why it?s so comforting. As I write this the sky is grey and the rain is pouring down but, somehow, my cupcakes mean it will feel like a sunny day.


Also, while we?re on the subject of cupcakes I?d like to remind you all of the upcoming first occurrence of Iron Cupcake: London. All entrants are welcome.



Ingredients:
For the cupcake:
150g unsalted butter, at room temperature
150g caster sugar
3 eggs
100g self raising flour
1 teaspoon baking powder
50g ground almonds
A few drops of almond extract
1 tablespoon milk, if needed

For the topping:
80g unsalted butter, at room temperature
200g icing sugar
A few drops of almond extract
1-2 tablespoons milk (I needed 2)
Raspberry jam

How to make:

- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line a patty tin with 12 paper cases.
- Start with the cupcakes: beat the butter in a bowl until very soft.
- Add all the other ingredients, except the milk and beat until you have a smooth, light batter.
- If the batter won?t drop freely from a spoon, add the milk.
- Spoon the mixture into the 12 paper cases and bake for 15-20 minutes until a skewer inserted in the centre of the cakes comes out clean.
- Leave to cool on a wire rack.
- Now make the buttercream: beat the butter until it is very soft.
- Sift the icing sugar over the butter and also add the almond extract and milk.
- Beat until you have a smooth, light buttercream. I always take a tiny amount onto my tongue and push it against the roof of my mouth. If it?s smooth, it?s ready. If you sense a gritty texture it needs more beating.
- Spread on top of the cupcakes and make a well in the centre.
- Beat the jam a little to loosen it up, then spoon into the wells. I used about 1/3 ? ½ a teaspoon per cupcake.
- Bask in glory at the wonderful thing you have made.
- Eat.