As it is National Cupcake Week this week, it would be rude of me not to join in !!
Here is a recipe I put together
(makes approx 9 cupcakes)
150g self raising flour, sifted
1 tsp vanilla essence
large packet of jelly beans
2 tbsp milk
jelly beans for decoration
Pre-heat the oven to 160oC (fan) / 180oC
Place the sugar and butter in a bowl and beat together until pale and creamy
Add the eggs, vanilla essence and flour and continue to mix together until everything is combined
Add 3/4 of the bag of jelly beans and stir through
(I also added some hundreds and thousands to add some more colour but this is optional)
Divide between the paper cake cases
and place two more jelly beans on the top of each filled cake case
Then put in the oven for 20-25 minutes until cooked right through
Remove from oven and allow to cool completely.
Meanwhile make your butter cream for the topping
place your butter (room temperature) into a bowl and beat well until light and fluffy
gradually add the icing sugar until the mixture becomes light and creamy
add the vanilla and milk to make the buttercream to make a nice creamy consistency (not too runny or thick)
using a piping bag decorate each cup cake with the buttercream
top with a few jelly beans
Now when I ate on of the cupcakes, I found that the jelly beans had sunk to the bottom leaving a fruity chewy surprise which tasted really nice.
Jelly Bean Cupcakes – nice!!
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Thank you xx