Cloud Cakes with Frosting

Strawberry Swirl Buttercake

90g Butter

110g Caster Sugar
2 Eggs

150g Self Raising Flour

1/2 tsp Vanilla Extract

2 tbsp Milk

Strawberry Jam

Fluffy Frosting

220g Caster Sugar

80ml Water

2 Egg Whites

Decoration

Pink Sugar

1. Begin by preheating the oven to 180 C and lining a 12 hole muffin tin with 12 large cupcake cases.

2. Cream together the butter and sugar.

3. Add an egg with half of the self raising flour and fold in. Repeat with the second egg and the remaining flour.

4. Add vanilla extract and milk and mix together.

5. Divide the mixture between the 12 cases.

6. Spoon approximately one teaspoon of strawberry jam onto each cake, mixing into the mixture with a skewer (or chopstick if unavailable!)

7. Bake for 20-25 minutes.

8. For the frosting, combine the sugar and water in a small pan and stir on the heat until the sugar has dissolved.

9. Boil without stirring for 5 minutes.

10. Remove from the heat.

11. Whisk 2 egg whites in a bowl until you form soft peaks.
12. Whilst continuing to whisk add the syrup mixture slowly. Continue to whisk for approx. 10 minutes.

13. Decoration - To make coloured sugar simply put caster sugar in a plastic bag or cling film, add food colouring and massage.

(N.B. - when putting jam into cake cases, adding a little extra dollop on top before you place in the oven gives an extra sweet kick!

Original recipe from Marks and Spencers - Cupcakes.