Sunday, 25 April 2010

Cherry Jammy Doughnut Cupcakes











So I decided to try something different, a different technique if you like. The sort of recipe where you really do not know how it will turn out, something with the potential for disaster! I never bought any fruit in the end at the farm shop but we got some cherry conserve (jelly/jam). Like its name suggests this cupcake has jam in the centre of it like a jam doughnut. In the end it was not a disaster! I was concerned that the jam and the cake mixture would merge but it didn't and I think that this is because the cake mixture has a kind of batter consistency.

Okay here is the recipe:

Cherry Jammy Doughnut Cupcakes

3 oz/85 g of butter or margarine (melted and cooled)
10 oz/ 280g of plain flour
1 tbsp baking powder
pinch of salt
4oz/115g of caster sugar
2 eggs
7 floz/200 mls milk
1 tsp vanilla extract
Cherry conserve (jelly or jam)
Icing to decorate

Preheat the oven to 200c/400f/gas 6. Prepare your cupcake tins by lightly greasing them, I used muffin/large cupcake size. You can use large cupcake cases or as I did put the mixture straight into silicone cupcake tray.

Sift flour and baking powder adding sugar and salt. In a jug or bowl beat eggs with milk and add vanilla extract and the melted butter, mix well. Make a little well in the dry mixture before pouring in the wet stuff. Mix well, yet try not to over mix it. The mixture should look like a thick batter. Add half of the mixture to the cupcake cases and using a teaspoon add a blob of conserve (jelly) to each cupcake trying to keep it in the centre. Add the remaining mixture over the jam in each cupcake case. Place in the oven for 20 minutes or till golden brown and firm and spongy to touch. Allow to cool in the tray for around 5 minutes before transferring to a cooling tray. When cool dust with icing and trickle with vanilla flavoured pink icing.

You could use custard instead of conserve/jelly! Anyway I recommend having a go as this cupcake is pretty impressive but an easy make. FQ x





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