Monday, January 25, 2010

Jam-Filled Cupcakes with Chocolate Frosting

This recipe appeared in Everyday Food. I lightened it a bit (but not much).

1/2 c butter, softened
1.5 c all purpose flour
1.5 tsp baking powder
1/2 tsp salt
3/4 c granulated sugar
1 egg, 2 egg whites room temperature
1 tsp vanilla
1/2 c milk
1/4 c preserves

Preheat oven to 350 degrees. Prepare muffin pan by spraying or using cupcake papers.

Mix flour, baking powder, and salt. Set aside.

In mixing bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, and vanilla.

With mixer on low, beat in flour mixture alternating with milk.

Pour batter into prepared pan. (This recipe is supposed to yield 12 cupcakes, but I only got 11).

Bake for 20 minutes until a tooth pick comes out clean. Cool completely on a wire rack.


Once cool, use a paring knife to cut a 1x1" crater out of the muffin. Fill hole with 1 tsp preserves and replace with top. Frost, if desired.

Chocolate Frosting
1/2 c butter, softened
1 c powdered sugar
1/4 c cocoa powder
2 tbs milk
1/2 tsp vanilla
pinch of salt

Combine sugar, cocoa and salt. Set aside.

In mixing bowl, beat butter until light and fluffy.

Gradually add in sugar/cocoa mixture and milk mixture.

Whip until light and fluffy.

This icing will cover about 2 dozen cupcakes.

Makes 10-12.

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