- 1 1/2 cups all-purpose flour
- 1 T baking powder
- 1 T cornstarch
- 3/4 cup unsalted butter, softened
- generous 3/4 cup superfine sugar
- 3 eggs beaten
- 1 t vanilla extract
- 1/4 cup raspberry jelly
- confectioners’ sugar, for dusting
1. Preheat the oven to 375°F. Put 28 paper liners into shallow muffin pans or put double-layer liners onto cookie sheets.
2. Sift the flour, baking powder, and cornstarch into a large bowl and add the butter, superfine sugar, eggs, and vanilla extract. Beat well until the mixture is smooth.
3. Divide the mixture among the paper liners and put about 1/2 t jelly onto the center of each, without pressing down.
4. Bake in the preheated oven for 15-20 minutes, or until risen, firm, and golden brown. Transfer the cupcakes to a wire rack to cool. Dust with confectioners’ sugar before serving.
From 1 Mix, 100 Cakes
Katie: I decided to try these jelly cupcakes because jelly and cupcakes sounded like a good combo to me! My batter was very thick, and it did not end up closing over the jelly like the ones pictured in the cookbook did. However, they still tasted good. Some of mine got a little too done. They did not seem to rise as much as I would have thought, but I am not sure why. I also only ended up making 24 cupcakes instead of 28. I tried one when I got done, and while good, I thought they were on the drier side. So I made some buttercream icing to pipe on top, which ended up being very good together! I recommend adding some buttercream if your cupcakes are dry like mine were! I am sharing my modified buttercream recipe below our comments if you want to try it. The quantity I made was not quite enough to ice all of the cupcakes, so you either need to make a little more or use less icing per cupcake.
Gray: These were very tasty, but they were a little dry, so you may want to add a tablespoon of milk to give it some more moisture. The flavor was fantastic and I definitely think this is worth trying again. Enjoy!
- 1 stick unsalted butter, softened
- 1/2 t vanilla
- 1/2 t salt
- 2 cups confectioners’ sugar
- 3-5 T milk, cream, or half and half
Put the butter, vanilla, and salt in a bowl and mix together with a hand or stand mixer until smooth. Add the confectioners’ sugar alternately with the milk. Use as much milk as necessary to get the desired consistency. Keep in mind that the more milk you use, the less the icing will stand up to piping. It already only has butter which makes it less firm than icings with both butter and shortening.