Cherry Blossom Cupcakes

I made these Cherry Blossom cupcakes ages ago but only recently realised I've never shared the recipe with you. 

Now I know that not everyone is as chocolate-obsessed as me so these are for you. Yes, I confess I'm a total chocoholic and lots of my baking contains chocolate, but sometimes I feel like something a little lighter and *shock horror* less chocolatey! The darlings also like pink icing so I knew they'd love them.

The cupcakes have morello cherry jam swirled in the sponge. They're light and airy and pretty and girly! I'd like to think they're they kind of cupcakes that you would eat with afternoon tea in a nice coffee shop.

Cherry Blossom Cupcakes

Makes 12
Preparation time 20 minutes
Baking time 20 minutes

100g self raising flour
70g plain flour
1 teaspoon baking powder
Pinch of salt
100g butter, softened
150g caster sugar
1/2 teaspoon vanilla extract
2 large eggs
85ml whole milk
90g Morello cherry jam

For the icing
75g Morello cherry jam
125g butter, softened
1 teaspoon vanilla extract
500g icing sugar
1 tablespoon whole milk

Preheat the oven to 190C {375F} gas mark 5. Line a 12 hole muffin tin with paper cases.

Put the butter, sugar and vanilla extract in a large bowl and beat with a hand held electric mixer until it is pale and fluffy. Add the eggs and milk and mix well.

Sift in both flours, baking powder, bicarb of soda and salt and beat on a low speed until well combined into a smooth batter. 

Put the cherry jam in a small pan and heat gently for about 30 seconds or until slightly runny. Pour the warm runny jam into the cake mixture and roughly swirl it in. Don't mix it too much as you want a marbled effect not a pink mixture.

Divide the mixture evenly between the paper cases making sure they are no more than two thirds full. Pop in the oven for about 20 minutes until well risen and a skewer inserted in the middle of the cake comes out clean. Transfer to a wire rack to cool completely before decorating.

To make the cherry blossom icing, put the cherry jam in a pan and heat gently for about 30 seconds. Strain the warm jam through a muslin and discard any bits. Set it aside to cool a bit.

Beat the icing sugar and butter in a bowl with a hand-held electric whisk on medium speed until the mixture comes together and is well combined. Turn the mixer down to slow speed. Add the smooth jam to the butter mixture a little at a time. Once it has all been incorporated turn the mixer up to high speed and beat for about 5 minutes until the frosting is light and fluffy. The longer you beat the frosting, the lighter and fluffier it will be. If the icing is still too hard, add a little milk as necessary to soften it.

When the cupcakes are cold, spoon or pipe the frosting on top. Finish with flowers or sprinkles of your choice.