Blackcurrant jam cupcakes

Blackcurrant jam cupcakes

Makes 12


100g Connacht Gold Creamery Butter

150g sugar

2 eggs

180g plain flour

2 tsp baking powder

½ tsp salt

120ml Connacht Gold Fresh Milk

1 tsp vanilla extract

160g blackcurrant jam

For the icing:

80g Connacht Gold Softer Butter

3 tbsp Connacht Gold Fresh Cream

1 tsp vanilla extract

450g powdered sugar


1 Preheat the oven to 180°C/160°C fan/gas mark 4 and line a 12-cup muffin tin with paper cases. Beat the butter and sugar for a few minutes until creamy.

2 Add the eggs, one at a time, beating until blended.

3 Combine the flour, baking powder and salt in a small bowl. Gradually beat into the flour mixture, alternating with the milk. Beat in the vanilla extract.

4 Spoon the batter into the cups, filling two-thirds full. Bake for 12-15 minutes until a skewer inserted into the centre comes out clean. Cool completely.

5 Insert the end of a wooden spoon into the centre of each cupcake to make a hole. Add 100g of the jam to a plastic bag and snip off one of the bottom corners. Push the jam into that corner, then squeeze it into the cupcake holes.

6 Beat the icing ingredients for 3-4 minutes until creamy and fluffy. Beat in the rest of the jam until incorporated. Top each cupcake with the icing.

Per Serving 432kcals, 16g fat (9.8g saturated), 70.7g carbs, 49.9g sugars, 3g protein, 0.6g fibre, 0.21g sodium

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