Ingredients:
For The Buttercream:
Instructions:
- 125g Butter (softened)
- 125g Caster sugar
- 125g Self raising flour
- 2 Eggs
- Strawberry jam
- Large muffin tray
For The Buttercream:
- 75g Butter (softened)
- 175g Icing sugar
- 1/2tsp Vanilla essence
Instructions:
- Pre-heat the oven to 180C and grease the muffin tray.
- Mix the softened butter and the caster sugar in a large bowl until creamy.
- Add in the eggs and beat until combined.
- Sift in the flour and gently fold until combined.
- Pour the mixture into the greased muffin tins, making sure there's an even amount in each one.
- Place in the oven until golden.
- When cooked, place the cakes on a wire rack to cool.
- To make the buttercream, mix the butter, vanilla essence and icing sugar in a bowl and beat well until creamy.
- Once the cakes have cooled, use a sharp knife to cut each in half so you have a top and a bottom.
- Take a spoonful of jam and spread it generously over the bottom of the cake.
- Take the top half of the cake and spread a generous amount of buttercream on it.
- Carefully place both halves of the cake together and squeeze down gently. Repeat this with each of the cakes.
- Once done, dust the tops of the cakes with a small amount of icing sugar.