Monday, August 29, 2011

Lemon Cupcakes with Raspberry Jam Filling

I went to a jewelry party this past Friday night and my friend agreed to let me sell some of my stuff, but also asked if I could bring some food for the guests.  I agreed, of course, and decided to make some yummy cupcakes.

I posted some Chai Cupcakes a while ago and told you guys about my friend who moved and gave me a bunch of boxed cakes.  She gave me a lemon one, and so this cupcake idea was formed.

And it's pink...may favorite color :)

The ingredients, including what is needed for the cake.

First, mix up the cake batter.

I bought this ice cream scoop because when I was watching "Cupcake Wars" the other night this is what they used.  And it works pretty well.  It's easy to get the batter out without having to scrape it.  And they're all pretty even.

Give the jam a good stir.  Be sure to get seedless raspberry jam (unless you like seeds). 

Using a teaspoon, plop a glob of jam into the batter of each cupcake (after I made this batch I realized that the jam sank to the bottom, so the second batch a cut a hole through the center and squeezed the jam inside, but you can do whichever you like)

While your cupcakes are baking you can whipe up the frosting.  Tip: let your whip cream thaw before using- it will be easier to mix.  The above is the whip cream.

Then add in your raspberry jello mix.

Give it a good stir.  Then wrap the bowl and let it chill in the refrigerator while your cupcakes cool after baking.  If you put the frosting on warm cupcakes it will run everywhere.

Cool the cupcakes on a wire rack.

Then you can frost them by putting the frosting in a freezer bag and cutting off a corner then piping it onto the top.  And I sprinkled mine with a little red sugar sprinkles.

Nice, simple summer-y cupcake.

Lemon Cupcakes with Raspberry Jam Filling

1 box of lemon cake mix
water, oil, eggs (the ingredients from the cake mix box)
1 tub whipped cream
1 package of raspberry jello mix
raspberry jam (you'll use about a 1/2 cup or so)

Preheat oven to 350 then line muffin pan with cupcake papers and set aside.  Mix lemon cake batter according to the instructions on the box.  Spoon batter into the cupcake papers, filling 2/3 full.  Then spoon 1 teaspoon of jam into each cup of batter.  Bake according to box instructions. 

While cupcakes are baking, mix whipped cream and jello mix in a medium bowl.  Cover and refrigerate until ready to use.

Let cupcakes cool completely.  Spoon frosting into a freezer bag and cut the corner.  Squeeze frosting onto each cupcake, even though the cupcakes are cooled the frosting is soft enough that if too much is used it will run over the edges, so be careful.  Then top with sprinkles, if desired.  Unwrap and enjoy!
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