Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the Sponge Cake
3eggs
½csugar
1tspvanilla
½cflour
¼tspbaking powder
For the Buttercream Frosting
3cpowdered sugar
½cupsoftened butter
1tspvanilla
2-4tbspmilk
Pinchof salt
For the filling
12tbspjam or fruit curd
Instructions
Make the sponge cakes
Preheat oven to 350 degrees. Grease and flour (or use floured baking spray) a 12 cup muffin tin.
Beat together the eggs, sugar and vanilla until very thick and pale, about 8 minutes in a stand mixer. The batter will leave a ribbon on the surface when the beaters are lifted out.
Whisk together the flour and baking powder. Add the flour mixture to the eggs and, using a rubber spatula, fold the flour in carefully until just mixed.
Divide the batter evenly in the muffin tin. Bake in the center of the oven 15-20 minutes until the cakes spring back when lightly touched.
Let cool for 10 minutes in the tin and remove to a wire rack to cool completely.
Make the buttercream frosting
Put the softened butter, powdered sugar, vanilla, salt and 2 tablespoons of milk in the bowl of a mixer. Mix on low speed until it is blended in. Add more milk a little at a time until it is lighter and fluffier. Increase the speed to high and mix for 5 minutes until the frosting has turned white in color and is very light and fluff.
Assemble the cakes
Carefully cut each cupcake in half. You can also trim the sides with a scissors to make a more uniform look is you like.
Place 1 tablespoon of jam or curd in the center of the bottom half of each cake. Pipe or spread buttercream frosting around the jam. Place the top on the cake and sprinkle lightly with powdered sugar.
Recipe Notes
Notes:
Cakes should be stored in the refrigerator and will keep for 3-4 days.
To make a layer cake instead of cupcakes double the sponge batter