Makes 12 muffin-sized cakes
Ready in 45 mins + cooling
461 cals per Serving
250g fat 16g sat fat

Recipe

• 275g plain flour
• 140g caster sugar
• 2tsp baking powder
• 2 free-range eggs
• 250g creme fraiche
• 3tbsp milk
• 100g butter, melted
• 1tsp vanilla extract

For the frosting

• 125g butter
• 250g icing sugar, sifted
• 6tbsp seedless raspberry or strawberry jam

Method

1. Heat the oven to Mark 5/190°c. Use silicone baking cases or line a 12-hole muffin tin with your favourite cake cases.
2. Mix together the flour, sugar and baking powder. Whisk together the eggs, crème fraiche, milk, butter and vanilla, then pour into the flour and mix to combine. Divide the mix between the cases and bake for 20-25mins until golden and springy to the touch. Leave to cool on a wire rack.
3. For the frosting, whisk together the butter and icing sugar for 5 mins until very pale and light, add the jam and whisk for a further min. Spoon into a piping bag fitted with a star nozzle and pipe onto the cooled cupcakes in a spiral motion. Now have fun with decorating!