Saturday, May 21, 2011
For some reason, I was struck with inspiration to try them. I wanted a quick cupcake and G mentioned that he wanted raspberries in them like I had made before.
I couldn't remember what he was referring to. There were these Raspberry-Cream Cheese Muffins.
But still, I didn't have any raspberries. Strawberries would be the wrong consistency. The closest I could get to what I had in mind was fruit jam.
I keep several containers of Trappist Preserves on hand. The flavors are unique and the preserves are locally made by Trappist monks at St. Joseph's Abbey in Spencer, Massachusetts.
I hadn't opened the blackberry jam yet, and thought that the taste would be very rich, but not too sweet, and the texture could hold up nicely as a filling. So I tried it. I've adapted Magnolia’s Vanilla Cupcakes recipe many times and use it as a base for many cake and cupcake recipes.
Now I wonder why I haven't been making filled cupcakes all along. It was so simple. I hope you'll try it too.
Blackberry Jam Filled Vanilla Cupcakes
makes 1 dozen cupcakes
(Adapted from Magnolia’s Vanilla Cupcakes)
1 1/2 cups all-purpose flour
1/2 cup softened Smart Balance (butter, margarine, etc.)
1/2 cup vanilla rice milk (soy milk, regular milk, etc.)
3/4 cup granulated sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
* * * Set aside ingredients below.* * *
12 T (3/4 cup) Trappist Blackberry Seedless Jam
some powdered sugar
Preheat oven to 350 degrees. Line one muffin pan with paper liners.
Combine all the ingredients, except for the jam and powdered sugar, in a medium bowl. Mix well into a batter. Fill each paper liner about 1/3 full with batter. Put one heaping tablespoon of jam on top of the batter in each liner. Pour remaining batter over the jam.
Bake for about 25 minutes or until an inserted toothpick comes out clean. Dust each cupcake with powdered sugar or use frosting of your choice. Enjoy!
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