These cupcakes are the perfect balance of sweet and tart. And the jam filled centre is a great little surprise that will leave everyone delighted.
Have you guys had the cherry chip cake mix. Honestly, I think it may be the best cake ever. I’m the girl that doesn't need the fancy layered cakes, just give me some cherry chip and I’m thrilled. So much so that we forfeited having cake at our wedding and instead gave cherry chip cupcakes away as favours. I made so many cupcakes and may have had a mini melt down the day before the wedding when they didn't fit in the individual bags I bought, but hey, we all survived right!
So now what do you do when you just need some cherry chip cake and don’t have any cake mix? You come up with your own version. I must say, my love for cherry chip isn’t going anywhere, but these cupcakes certainly did the trick.
prep time - 40 min
cook time - 18-20 min
total time - 60 min
servings - 12 cupcakes
1 1/3 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup softened butter
1 cup white sugar + 1 tsp
2 large eggs
1 tsp almond extract
1/2 cup milk
1 cup berry jam
Preheat oven to 350. In a small bowl combine sliced strawberries and 1 tsp sugar. Mash together to allow juices to being to release from the strawberries. Set aside
In a small bowl combine flour, baking powder + salt. In a large bowl beat together softened butter, sugar, eggs, vanilla and milk. Combine dry ingredients into wet ingredients and stir until well combined.
Using a fine sieve press strawberries through catching the juices in a bowl and removing all seeds. Pour 3/4 of your strawberry juice into your cupcake batter and stir until just combined. Divide batter into 12 lined muffin tins. With your remaining juice spoon over each cupcake and using a toothpick or skewer swirl into the batter.
Bake 18-22 min or until toothpick comes out clean. Allow to cool completely and then using a small knife cut out centre of cupcake. Cut the top off (to be used as the lid once the cupcake is filled with jam) and set aside. Fill centre of cupcake with jam then replace top of cupcake with the “lid”.
1/2 cup butter softened
2 cups powdered sugar
2 tbsp cream
1 1/2 tsp almond extract
1 tbsp jam (or more for a darker color)
1 cup flaked coconut (optional)
Beat together butter, cream, almond extract and jam until very smooth. On a low speed begin to add in powdered sugar, 1 tablespoon at a time until you reach your desired thickness.
Ice each cupcake then roll in flaked coconut.