Wednesday, April 12, 2006

Jam Cupcakes Recipe!

12 Tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, softened
3/4 cup sugar
2 Tablespoons plus 1 Teaspoon pure maple syrup
1 Teaspoon pure vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 Teaspoon baking powder
1/4 teaspoon salt
Jam or Jams of your choice

Preheat your oven to 325 degrees F. Line 12 standard size muffin cups with paper liners. Beat the butter in a medium bowl until smooth. Add the sugar and continue beating until the mixture is pale, light, and fluffy. This may take a few minutes, but it is worth it due to the lightness that it adds to these tasty cupcakes. Beat in the maple syrup and vanilla until incorporated. Then beat in the eggs one at a time and mixing just until incorporated after each addition. Sift together the flour, baking powder and salt. Fold this flour mixture into the butter mixture just until compined. Spoon the batter into the paper liners. Bake the cupcakes for 18 to 24 minutes depending on oven accuracy. Use a cake tester or toothpick and insert it into cupcake and when it comes out clean they are done. Cool the cupcakes in the pan for a couple minutes, then remove them and set them on a cooling rack. While the cupcakes are still warm, spread the jam on the muffin tops. It can be spread as thick or thin as you like. When you spread it on thin it looks translucent like stained glass on top of these heavenly cupcakes.

Makes 12 Cupcakes

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