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.
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
Wilton tip 230 and pastry bag
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!