I am a part-time “mother tongue” teacher, and I love any excuse to bake for my students.
There is quite frankly nothing more satisfying than making sinful desserts and then handing the majority over to someone else to scoff (keeping one or two back, just for test purposes, you understand).
Every special occasion, I make something, with the high point being a picnic to celebrate the end of the school year and the beginning of the summer holidays.
This year, I made these pretty cupcakes. Some of the little girls I teach go wild for a frosted cupcake, and as I rarely make them for us, I like to go a touch overboard when I do bake them for my students.
These gorgeous, deliriously soft vanilla cupcakes are made even better by the addition of a dollop of homemade jam swirled through them.
They are then beautifully topped with a berry cream cheese frosting. Just look at that hue – all nature’s handiwork and not a drop of artificial colours. Lastly, a sprinkle of crushed, sweet meringue (not homemade this time, so just a tiny cheat) completes the cupcakes.
I will admit that my intention was to pipe the cream cheese buttercream frosting. However, my piping skills leave a lot to be desired.
I piped the frosting onto the cupcakes but it seriously looked like huge piles of purple dog poop, so gracefully accepting my lack of ability in the piping department, I hastily took my handy cupcake palette knife and smothered it all over instead.
Let’s face it though, kids don’t notice whether it’s all fancy-shmancy anyway, so frost them however you like!
These were pretty big cupcakes and the measurements below made 12. You could easily get 18 regular-sized cupcakes out of the ingredients (if not more).