This cupcake is inspired by the many fabulous creations by Cheryl of Cup Cake Bake Shop. I spent an entire night coveting her dainty lovelies and cute jam filled cupcakes topped with sky high frosting tormented me the entire night.
The best cure for such a temptation is to give in and make some.
With a jar of pineapple and mango jam ( St Dalfour ) , some dessicated coconut and lavender sugar mix that is left over from the last donut experiment, I made my first jam filled cupcake ever. Other than wishing that I have used self raising flour instead of cake flour so that it is fluffier, I can't be any happier at the outcome of my first attempt.
|Decadent jam-filled cupcake with frosting is the ultimate pick-me-up|
Makes 12 cupcakes.
100g butter, cubed, room temp
1/4 cup sugar ( Most cupcake recipes recommend 1:1 ratio of sugar to flour but because of the jam filling , the sugar here is reduced )
2 eggs, room temp
1 cup self raising flour (I use cake flour, which makes the cake smaller, denser )
1/8 teasp baking powder
1/16 teasp salt
1/2 cup milk, room temp
1 teasp vanilla extract
Preheat oven to 180 C.
Mix eggs, flour, baking powder, salt in a bowl. Set aside.
Whisk butter for 1 minute. Add sugar and whisk for 3 minutes. Mixture should be pale yellow.
Whisk in egg, one at a time .
Add dry mix into wet mix, a spoonful at a time until all the flour is mixed with butter-egg mixture.
Finally add milk, vanilla.
Prepare 12 cups. Fill each cup with cake mix to 1/2 full.
Bake at 180 C for 24 minutes.
Remove cupcakes from tray and cool.
Cream cheese frosting :
100 g cream cheese
40g butter (100 g recommended for thicker frosting )
1/2 cup icing sugar ( 1 cup recommended for frosting to hold )
1 teaspoon dessicated coconut ( opt )
1 T caster sugar, lavender scented ( opt )
Beat butter, cream cheese until fluffy. Add sugar, coconut and whisk until well mixed.
Creating a hollow in the cupcake :
|Create space for jam by digging a cone cavity. Remember to chill the cream cheese until ready for use|
Using a sharp knife, cut out a cone from the cupcake, taking care not to puncture the bottom of the cupcake.
Remove cone. Cut off cone tip .
Spoon in a teaspoon of mango and pineapple jam into cupcake cavity.
Cover jellied cupcake with altered cone.
Frost top of cupcake.
Decorate with whatever you fancy.