Raspberry Jam filled Yellow Cupcakes with Chocolate Buttercream

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Wow what a long title! I made these cupcakes in order to celebrate the end of midterms and to thank my friend George for cooking me lunch. The dining hall food can be pretty good, but you just have to know where to go and what to order. However it’s always nice to have a home cooked meal especially when I get the chance to eat meat because all the food I cook is mostly vegetarian. Originally these were just yellow cupcakes with chocolate buttercream but I decided to add the raspberry jam for an unexpecting touch. I didn’t have cake flour so I made some using all purpose flour and cornstarch. Although my kitchen is tiny and clean up is such a pain, I look forwards to my days where I canbake. Cake recipe taken from Martha Stewart Baking Handbook and frosting recipe from Baked Bree.

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Creamed butter, sugar, and eggs.

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Flour mixture.

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Cupcake batter.

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Ready to bake!

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Cooling.

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Chocolate frosting.

Assembling:


Hollow out the cupcake using a sharp knife.

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Fill with jam.

Ingredients:
For the cake (I halved these and got 12 cupcakes):
2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing pans
1½ cups all-purpose flour, plus more for dusting pans
1½ cups cake flour
1 tbsp. baking powder
½ tsp. salt
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups milk

Frosting:
Chocolate Buttercream
2 sticks of room temperature butter
2 1/2 cups confectioners sugar
1/2 cup cocoa
1 teaspoon vanilla
2-3 tablespoons heavy cream

Directions:
For the cupcakes:
Preheat the oven to 350˚ F. Line the bottoms of two 9-inch round cake pans with parchment paper. Butter and flour the edges of the pans, tapping out the excess; set aside. In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.
In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.
Divide the batter between the prepared baking pans. Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes.

For the frosting:
1. Cream together the butter and sugar. Gradually add the cocoa powder.
2.Add just enough cream to get the consistency for spreading. Add the vanilla.

Grade: A
George and his apartment mates loved it! I think each boy ate two cupcakes and they were gone quickly. I think the jam added a nice contrast to the chocolate frosting.

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