16 August, 2015
Classic Cupcakes with Raspberry Chia Jam Frosting
Classic Cupcakes with Raspberry Chia Jam Frosting
Makes: 12
Ingredients:
- 1/2 cup custard powder
- 1 1/2 cups SR flour
- 1/2 cup caster sugar
- 125g butter, softened
- 3 eggs
- 1/3 cup milk
- 1 teaspoon vanilla essence
- Pinch salt
Frosting Ingredients:
- 300ml full fat thickened cream
- 1 tablespoon icing sugar
- 2 tablespoons C4K’s raspberry chia jam (or store bought raspberry jam)
- Method:
- Preheat oven to 180 degrees Celsius and line a 12 tin muffin tray with paper cupcake liners
- Sift all of the dry ingredients into a mixing bowl
- Add in all the remaining ingredients and beat with the electric mixer until the ingredients are well combined and turn to a yellow colour
- Fill the prepared cupcake liners to about 2/3’s full with cupcake batter
- Bake for 15-18 minutes and allow to cool completely before frosting.
- To make the frosting, place the cream and icing sugar and whip using electric beaters for about 3-5 minutes
- Fold through the raspberry chia jam using a spatula until well combined
- Either spread or pipe the icing evenly over your cooled cupcakes
Recipe Notes:
- Store in an airtight container below 27 degrees for a maximum of 3 days
- This recipe is freezer friendly for cupcakes without frosting to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.