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.

Chill.

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.

Serve.