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Sunday, October 24, 2010

Mango and pineapple jam filled cupcake with cream cheese coconut frosting

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.

Ingredients :
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

Procedure :
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.
Whisk well.

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.

Meanwhile …..

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.


  1. I'm making these cupcakes for my sisters party as I post this! I have the cupcakes cooling and icing chilling. While I couldn't find the same jam, I'm using my favorite organic mango spread as a replacement.

    I'm very excited to see if people will like them! I'll let you know how they turn out! :)

  2. I am honored! hope the party turned out great :-)