Summery Plum Cupcakes

It's been a while since my last post due to an exceptionally busy summer; I've recently returned from one of the best weekends of my life at Reading Festival. However, a few much needed weeks of recovery at home has left me with plenty of time to bake.

These cupcakes were made for my Nanny to sell at a bake sale - i'm still forbidden from baking without an excuse to save the waistlines of my family! 

She needed something individual and seasonal, and these cupcakes instantly sprang to mind as perfect. The plum jam in the sponge makes it beautifully moist, and along with the sliced plum on top they make a perfect summer treat. 

Ingredients:

For the sponge:

120g unsalted butter

340g plain flour

1/2 tsp baking powder 

4 large egg yolks 

360g soft light brown sugar 

180ml buttermilk 

270g plum jam 

For the icing:

500g icing sugar

160g unsalted butter

50ml whole milk 

70g plum jam 

fresh plum slices, to decorate 

Method:

Preheat the oven to 190 degrees Celsius, and line a muffin tin with cupcake cases. 

Using a handheld electric whisk or free standing electric mixture with the paddle attachment, mix together the butter, flour, and baking powder n a low speed until the ingredients are well incorporated and crumb-like in texture.

In a jug, beat together the egg yolks, brown sugar, buttermilk and 120g of the jam until all the ingredients are combined. Add half of this mixture to the dry ingredients and mix well. Continue to add the remaining mixture, then increase the speed of the electric mixer to medium and beat until smooth. 

Fill each paper cupcake case up to one-third full with batter, then top with 1tsp of the remaining plum jam, followed by a similar quantity of batter.  The jam will create a filling as the cakes bake. 

Bake for approximately 20-25 minutes, or until the tops of the cupcakes spring back when you touch them lightly. Leave to cool slightly in the tins before removing and transferring to a wire rack to cool completely. 

To make the icing, beat together the icing sugar and butter on a low speed until fully incorporated and powdery in consistency. Pour in the milk and beat well, then whisk with an electric mixer until light and fluffy. Finally, stir in the plum jam by hand, ensuring it is evenly dispersed. 

Spoon the frosting onto the cupcakes once they are cold, gently smoothing and spreading with a palette knife. Decorate with slices of fresh plum. (NB - Do not try and pipe the icing - the jam makes it too soft and adding more icing sugar will make it too sweet.)

I'm "jetting off" to Cornwall next week for a much needed holiday with my family and boyfriend. Expect many "Cornish cream tea" related posts; I have a feeling this holiday may develop into a bake-a-thon with 10 hungry family members to feed! 

You may also like this Summer Berry Loaf Cake, perfect sliced up with a cup of tea. Heck, why not just make both?