White chocolate and damson cupcakes

White chocolate and damson cupcakes


4 people made this

About this recipe: Sweet, lovely, moist cupcakes - my favourite cupcake :)! Main cake recipe originally recipe based (but altered) from the Hummingbird Bakery book.

jessikafield West Midlands, England, UK

Makes: 12 regular sized cupcakes

  • 110g unsalted butter
  • 220g caster sugar
  • 2 large free range eggs
  • 150g self-raising flour
  • 120g plain flour
  • 1 teaspoon very good quality vanilla extract
  • 120ml semi-skimmed milk at room temperature
  • 1/2 jar good quality damson jam
  • 1 batch My white chocolate buttercream recipe
  • 1 small packet Cadbury's® white chocolate buttons (leave in the fridge so they're extra cold)

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Heat your oven to 170 C / Gas 3. Cream the butter and sugar together until pale and smooth.
  2. Add eggs one at a time and mix thoroughly. Combine the two flours in a separate bowl and mix. Add the vanilla to the milk and stir.
  3. Add 1/3 of the flour mix, stir well, then add 1/3 milk mix and stir again. Keep doing this til there's none of each left. Fill your cupcake tin with cases and fill each case to 2/3 full.
  4. Bake for 20 minutes. Take out of tray and leave to cool well.
  5. Take a teaspoon and scoop an even hole out of the top of each cupcake, and fill with jam. I find it helps to warm the jam a little before adding, so it doesn't go everywhere or stick to the spoon.
  6. Ice with the white chocolate buttercream and top with a chocolate button!

How to ice cupcakes

Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!

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Reviews (1)


this is an amazing recipe - 14 Sep 2015

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