White chocolate and damson cupcakes

    40 min

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


    West Midlands, England, UK
    6 people made this

    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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    this is an amazing recipe  -  14 Sep 2015