If you’re after something a little fancier than your everyday cupcake but without going over-the-top — these Monte Carlo Cupcakes are the perfect middle ground.
They’re a fun twist on the classic Monte Carlo biscuit, turned into a gorgeous, jam-filled treat that’s perfect for parties, special occasions, or just when you feel like baking something a bit extra.
Each cupcake is soft and fluffy, with a hidden strawberry jam centre and a swirl of rich buttercream icing on top. It’s sweet, nostalgic, and completely satisfying—one will probably be enough (but we won’t blame you if you sneak another).
They’re just the right mix of playful and indulgent, and guaranteed to get a few “oohs” and “aahs” when you serve them up.
Monte Carlo Cupcakes
12
servings20
minutes30
minutes210
kcal50
minutesCupcakes inspired by the famous biscuit – soft sponge filled with jam and cream, topped with icing.
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Ingredients
2 cup Self raising flour
2 Eggs
3/4 cup Milk
1 cup Caster sugar
2 tbsp Butter-(room temperature)
1 tsp Vanilla extract
Icing
80 gram Butter
1 cup Icing sugar
1 Strawberry jam
Directions
- Preheat the oven to 180 degrees.
- Line a 12 hole muffin tin with muffin cases and set aside.
- Cream the butter and caster sugar together until light and fluffy.
- Add the vanilla essence and then the eggs one at a time and beat.
- Sift in the flour and add the milk and fold until just combined (don’t overbeat).
- Spoon the mixture evenly into the 12 patty cases.
- Bake for 30 minutes or until golden. Allow to cool on a wire rack.
- Cream together the butter until pale and soft (approximately five minutes).
- Add the sifted icing sugar and beat for a further 3 – 4 minutes or until soft and creamy.
- To finish off the cupcakes, cut the top off the cooled cupcake and spread a layer of strawberry jam and a layer of the butter icing.
- Place the lid back on the cupcake and dust with icing sugar. Serve immediately.
Notes
- Monte Carlo Cupcakes can be made in advance and frozen un-iced for up to two months.
- Iced cupcakes are not suitable for freezing.
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