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These gorgeous strawberry and lemon cupcakes show how easily it is to create beautiful bakes when you have the right tools… To celebrate the launch of #CakeAcademy, we tasked Craft Club Magazine editor, Alice Bryan, to bake some goodies using a range of Wilton products so we can watch the brand new series of shows from CCHQ with a treat in hand. With a vanilla base, a gooey centre and coloured icing, these cupcakes are perfect for a range of occasions and are surprisingly quick and easy to create.
Preheat the over to 160C (fan)/ 180C/350F/ gas mark 4 and line a 12-hole muffin tray with Wilton cupcake cases.
In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth.
Add the eggs, one at a time, mixing after each addition.
Combine the two flours in a separate bowl. Put the milk in a jug and add the vanilla extract to it.
Add one-third of the flours to the creamed mixture and beat well. Pout in one-third of the milk and beat again. repeat these steps until all the flour and milk have been added.
Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown.
Remove from the oven and after about 10 minutes transfer the cakes to a wire rack to cool.
Once cooled, use a knife to cut a small circular hole in the centre of each cupcake and spoon in 6 with strawberry jam and 6 with lemon curd.
In a bowl, mix Wilton decorating icing with a few drops of red food colouring and in a separate bowl mix the same amount of decorating icing with a few drops of yellow food colouring.
Using a 1M Wilton tip, fill a piping bag with all of the red icing and push the icing down,working from the outside in to create the swirl effect. Do this for all of the jam-filled cupcakes.
Repeat using the yellow icing for the lemon-filled cupcakes.