Filled Raspberry Cupcakes |
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Prep Time: 0 Minutes Cook Time: 24 Minutes |
Ready In: 24 Minutes Servings: 18 |
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A simple jam filled cupcake. It can be served plain, frosted, or with a sprinkling of powdered sugar. Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 cups cake flour (not self-rising) |
1 tbsp baking powder (make sure it's fresh) |
1/2 tsp salt |
2 sticks (16 tbsp) unsalted butter at room temp |
1 3/4 cups granulated sugar |
4 large eggs at room temp |
2 tsp quality pure vanilla extract |
1 1/4 cups whole milk at room temp |
1/4 cup raspberry jam (or flavor of your choosing) |
Directions:
1. Preheat oven to 350 degrees.
2. Line or spray muffin tins.
3. Sift together flours, baking powder, and salt.
4. Beat butter and sugar with mixer on med. speed until pale and fluffy, about three minutes.
5. Beat in eggs one at a time.
6. Add vanilla.
7. Reduce speed to low and add the flour mixture in three additions, alternating with the milk, beginning and ending with flour.
8. Beat until combined after each addition.
9. Fill prepared cupcake tins a third full.
10. Add about a tsp of jam filling. Taking care to keep the filling in the center of the cupcake.
11. Cover Filling and sides with cupcake batter. Do not overfill.
12. Bake 12 minutes, turn 180 drgrees and bake another 12 minutes till golden brown.
13. The filling is lava-esqe until cooled.
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