Friday, May 21, 2010

Jam Cupcakes

I love the concept of these cupcakes but I wasn't extremely pleased with the outcome. People did enjoy them but all in all, I wasn't wowed. I think I'd use fresh raspberries and make a filling from scratch instead. I also wish the frosting was richer-- I just want more chocolate! Maybe adding some melted chocolate would intensify it a bit. Overall, it's a pretty easy recipe so it's a simple dessert to whip up in a pinch.

Jam Cupcakes with Chocolate Frosting
adapted from Martha Stewart

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1-2 tsp freshly grated lemon zest
1/2 cup plus 2 tablespoons whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup seedless raspberry jam
12 raspberries, for garnish

1.  Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla and lemon zest. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.

2. 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.

3. Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.

4. Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries 



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