We had a big birthday in these parts, so I kind of went a little nuts with the dessert making. I was so excited to order some specialty cupcakes, but then I started to wonder whether *I* could make some interesting variation on my own, so I gave it a shot. We haven't started Eddie on tree nuts, yet, so instead of doing a "peanut butter and jelly" cupcake I once saw somewhere in the web, I did my own twist on the jelly-filled cupcake. I wanted to call it The Jelly Donut, but then I figured I'd have to use powdered sugar instead of frosting, so I changed the name at the last minute. Also, the recipe for the frosting came from an OLD edition of the Farm Country Cookbook I found in a thrift store years ago.
I give you:
Vanilla Lemon SURPRISE! Cupcakes
I cheated a little on this one, and used a box mix but I *did* make the chocolate-raspberry-ganache cake completely from scratch, so I feel redeemed. :) (And I'll post that recipe/method next!)
1 Box vanilla cake mix, baked according to package directions. Makes 24 cupcakes.
When cupcakes are cool, use a sharp knife, held at an angle, to cut an inverted cone out of the top of the cupcake. Cut the point off the cone, so that there will be a cavity in the cake. Fill that cavity with a teaspoonful of berry jam (we used strawberry). I had to use the knife to enlarge the hole a couple of times...no big deal in the long run. The jam is the SURPRISE!
When all the cupcakes are filled and re-capped, blend together:
3/4 c. soft butter and
5 cups sifted confectioners sugar
1/4 c. light cream (I don't know what that is, so I used half and half) and
1 tsp lemon extract.
Spread a thin layer of frosting on each cupcake, just enough to "seal" the tops in place. Let harden, then frost more generously, as befits a festive cupcake.
Serve and enjoy!
(Pictures to come as soon as I can upload them from my camera!)