I'm not keen on cupcakes as a rule. A plain little cake topped with fluffy clouds of sugary frosting, I admit they look pretty, but I find them a bit boring.

But a filled cupcake? Oh yes, I'm there!

When I was wee these were called fairy cakes and if we were lucky they had a dusting of icing sugar or smooth glace icing.

If we were really lucky the top was sliced off, cut in half, the cakes were topped with whipped cream and the top halves of cake popped back on like fairy wings, hence the name fairy cakes.

Vanilla Cupcakes with Clotted Cream and Raspberry Jam

My vanilla cupcakes are a basic recipe I often bake. It starts off very similar to a Victoria sponge recipe.

One of the memorable things about a Victoria sponge is it includes the same quantities of butter, sugar and flour, which makes it very easy to remember.

The other great thing about this recipe is it only makes nine cupcakes, which I think is more than enough to share.

Filled Cupcakes

As I said, although I don't get excited about fluffy frosting topped cupcakes, a filled cupcake does get my attention.

To make these cupcakes, I scooped out the top of the cupcake once they were completely cool and filled them with Cornish clotted cream and raspberry jam.

I popped the cupcake lid back on and finished them off with pipped whipped vanilla flavoured cream topped with a single Scottish raspberry.

Boy they were fine!

Alternative Cupcake Fillings

1. Nutella and whipped cream
2. Peanut butter and jam
3. Lemon curd
4. Marmalade
5. Caramel and whipped cream

Cupcakes Galore

1. Chocolate Cupcakes - Fab Food 4 All
2. Roasted Beetroot and Raw Cacao Nib Cupcakes - Elizabeth's Kitchen Diary
3. Banana Cupcake with Peanut Butter Frosting - Taming Twins
4. Lemon and Poppy Seed Cupcakes - Maison Cupcake
5. Toffee Apple Cupcakes - Feeding Boys and a Firefighter.
6. Individual Marzipan Cupcakes - Kavey Eats 
7. Spiced Pumpkin Cupcakes with Orange Frosting - How to Cook Good Food

Vegan Gingerbread Cupcakes with Pineapple Frosting