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Jam Filled Cupcakes


Jam Filled Cupcakes, originally uploaded by bloomingpink.

Made some seriously pinked iced cupcakes that were filled with the most awesome Triple Berry jam given to me by my friend, Bonnie. The cupcakes were delicious, but I wasn't crazy about the taste of the icing, which is a shame, because in all counts, the icing makes the cake!



Here's the recipe for the cupcakes. It is so much better than box embellished and really just as easy.

Makes 12

1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups baking flour (spooned and leveled)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup raw granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons whole milk
Favorite Jam
Wilton tip 230 and pastry bag
Cupcake cups

Directions
Preheat oven to 350 degrees. Place cups in a 12-cup muffin pan.

Combine flour, baking powder, salt. In a large bowl, using an electric mixer, beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. With mixer on low, beat in flour mixture in two parts, alternating with milk.

Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Using the tip for filling cupcakes and pastries (#230), fill a pastry bag with your favorite jam or jelly and insert and fill each cupcake. Ice with your favorite icing.

Eat and Enjoy!

Cake

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