Tag Archives: jam and cupcakes

Chocolate & Jam Filled Cupcakes with Raspberry Frosting

It’s been a while since I have blogged!  The last month or so has been very busy for me.  I finally got a job (!!!) and between that and my ceramics class I have not had a lot of time for baking.  I think that maybe I will need to start just taking  a picture or two a day and post that in addition to my recipes.  The goal of the blog isn’t just to bake, but also to become better at photography-a slow process.

One thing that I have had the time to make is cupcakes.  I made a batch for dessert on Friday evening, and then decided to make another batch tonight to take to class.  Everyone loved them when I took them to the studio-all of the cupcakes were gone pretty well instantly.

Chocolate Raspberry Filled Cupcakes

2 c. flour
1/4 c. cocoa powder
2 tsp. baking soda
1 c. sugar
1 tsp. vanilla
1 c. water
1 c. veganaise (or mayonnaise)
2 spoon-fulls raspberry jam

More raspberry jam to fill cupcakes (optional)

Preheat the oven to 350 degrees. Throw all the ingredients into a bowl and mix with a spoon until pretty well smooth. Line a cupcake pan with paper liners, and fill until 3/4 full (sometimes I fill mine a little more to get them nice and domed). Bake for 25 minutes, or until a toothpick inserted into the middle comes out clean. I like to use the leftover batter to make mini-muffins, which I bake for about 20 minutes.

After the cupcakes have cooled, using a sharp knife cut out a cone (about 1 inch wide, 1 inch deep) from the middle of the top of the cupcake. Pop out the cone, and fill the hole 3/4 full of raspberry jam. Press the cone back into the cupcake (skip this step for minis).

    

Raspberry frosting:

1/2 c. butter, softened.
3-5 TBS milk
1 tsp. vanilla
2-3 heaping spoonfuls of raspberry jam, to taste
1-3 c. powdered sugar

Throw all the ingredients into a bowl. Cream together, adding powdered sugar until the frosting is thick enough to hold its shape, but still spread with ease. Add more milk and/or jam to taste.

Using a butter knife (I’m classy like that) spread the frosting on the cupcakes. Leave plain or decorate with pretty sprinkles and/or fresh raspberries. Devour, or give them to enemies to make them fat.