Jelly-Filled Cupcakes

Name: Jelly-Filled Cupcakes
Yield: Makes 12 cupcakes
Cuisine: American
Ingredients: ½ recipe Cream Cheese Icing; 3 large eggs; 1 cup (120 ml) milk; 2 tablespoons sour cream; 1 tablespoon pure vanilla extract; 1 cup (200 g) sugar; 6 tablespoons (84 g) unsalted butter, preferably cultured, cold and diced; ¼ teaspoon kosher salt; 1½ teaspoons baking powder; 1 cup (320 g) fruit preserves

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

It was my vintage 1932 edition of the Household Searchlight Recipe Book of Topeka, Kansas, that made me aware there was such a thing as a jelly-filled cupcake. Jelly donuts, sure—but cupcakes? How such a delight fell out of culinary fashion is beyond me.

Ingredients

1 cup (320 g) fruit preserves
1⅓ cups plus 2

Americas
United States
Topeka
Kansas
Cake
Preserve
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F (175°C). Set an oven rack in the middle position. Line the wells of a standard cupcake tin with paper liners.

In a small saucepan, heat the preserves over medium heat until they are liquid. Pour them through a fine-mesh strainer into a bowl; discard an