April Fools’ Cupcakes
Salmon, Marmite Cupcakes
OneSixtyDegrees
12
25 minutes
20 minutes
At Whitworths Sugar, we love to experiment with new flavours, ingredients to bring you the best baking can offer. And there is nothing better than salmon cupcakes, topped with a sweet jammy buttercream and a drizzle of Marmite - this is a MUST BAKE TODAY kinda recipe
Ingredients
Cupcakes
- 250g Caster Sugar
- 150g Unsalted Butter, at room temperature
- 2 Large Eggs, at room temperature
- 150ml Semi-Skimmed Milk
- 250g Self Raising Flour, sifted
- 100g Tinned Salmon, drained
Buttercream
- 350g Icing Sugar, sifted
- 150g Unsalted Butter, at room temperature
- 50g Seedless Raspberry Jam
- 2 Tbsp Milk
- 50g Marmite
- 12 Raspberries
Directions
Cupcakes
Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 cases.
Cream together the caster sugar and butter in a bowl until light and fluffy.
Add the eggs one at a time, mixing well in-between each.
Mix in the milk and flour.
Fold in the salmon.
Fill each case approximately 2/3 full and bake in the oven for 20-22 mins.
- Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack
Buttercream
With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy.
Add half the icing sugar and beat again until combined. Repeat for the rest of the icing sugar adding the jam and milk at the same time.
Beat the buttercream for 5 mins, then use a silicone spatula to fold and press out any air bubbles.
Pipe the buttercream onto the cupcakes.
Pop the Marmite into a microwaveable bowl and heat in the microwave for 10 secs.
Add Marmite to the top of each cupcake and finish with a raspberry.