• Prep Time
    20 mins
  • Cook Time
    20 mins
  • Difficulty
    medium
  • Serves
    10
  • Author
    Jo's Cuisine

Pudding, Snacks, Birthdays, Cakes & Baking

Fruity Filled Cupcakes

With so many wonderful St. Dalfour flavours to choose from, everyone will love these fruity filled cupcakes. What’s your favourite flavour?

Send CBD11609-134E-4781-B531-727418A5E9EB

110g caster sugar

110g unsalted butter, softened

110g self-raising flour

½ tsp baking powder

Pinch of salt

50g unsalted butter, at room temperature

20-30mls milk, full fat

2 eggs

½ tsp vanilla extract

Filling:

1-2tsp St. Dalfour Wild Blueberry or Pineapple & Mango spread per cake. Or choose your personal favourite St. Dalfour spread 

Method

Preheat the oven to 180ºC fan

Place a dozen paper cases in a cupcake baking tray

Put all the ingredients (apart from the St. Dalfour spread) in a large bowl and beat with an electric whisk until smooth.

Divide the mixture equally between the paper cases

Bake for around 20 mins until the cakes are nicely risen and firm on top

Transfer to a wire rack to cool

Once completely cool, take a small sharp knife, angle it towards the centre and cut a circle/cone from the centre of the cake

Fill the void with a teaspoon or so of your favourite St. Dalfour spread

Trim the removed cone of cake to make a circular lid and replace in the centre of the cake. Cover with frosting of your choice

Try our cream cheese frosting – mix together 120g cream cheese, 50g soft butter, 250g icing sugar and 1 tbsp or so of your favourite St. Dalfour spread. Spread the frosting on the cakes with a palette knife