JAMMY CUPCAKES
My family adores with recipe. It's just normal vanilla cupcakes with some delicious strawberry jam inside
Provided by Nicole Richards
Time 35m
Yield Makes 28 cupcakes or 14 muffins.
Number Of Ingredients 0
Steps:
- Preheat the oven to 190 c/ gas 5. Line a tray with 28 cupcake cases.
- Sift the flour, custard powder and baking powder in a bowl. Add the eggs, butter, sugar and vanilla and mix till combined.
- Divide mixture into half of the cupcake cases and add a teaspoon of jam in the middle. Top with the rest of the mixture till 2/3 full.
- Bake in the preheated oven for 15-20 minutes or until the skewer comes out clean. Transfer to a wire rack to cool. Dust with icing sugar before serving.
JAMMY DODGER CUPCAKES
for all those people who are obssesed with jam as i am this if you! If i was a biscuit i would be a jammy dodger, to the non british here on recipezaar a jammy dodger is 2 small round shortcakes sandwiched together with jam in the middle the top biscuit has a hole in the middle so you can see the jam. i love them. and when i found minis of jammy dogers i knew they needed to be used in cupcakes. i trialed them with a non vegan cake and it didnt go so well, so although a jammy dodger isnt vegan the cupcake is, this is the basic cupcake recipe from vegan cupcakes take over the world. the custard is made from birds custard powder and i microwaved it as i lazy. If you cant get custard powder i would use vanilla buttercream instead of the custard.
Provided by cakeinmyface
Categories Dessert
Time 50m
Yield 20 cupcakes
Number Of Ingredients 17
Steps:
- preheat oven to gas mark 4 350 degrees,
- add the vinegar to the soy milk and put to one side to curdle.
- sift the flour cornflour, baking powder and baking soda togther.
- in a seperate bowl or jug whisk togther the soy milk mixture, sugar, vanilla essence and oil until foamy.
- add wet to dry ingredients and stir gently until no large lumps remain small ones are ok.
- pour into cupcake liners 2/3 full and bake for 20-25 min until golden.
- take out and leave to cool.
- The Custard.
- in a small bowl mix 1 tablespoon of the milk with the custard powder to form a paste add the remaining milk sugar and vanilla and mix throroughly.
- place in micorwave on high heat for 4 minutes half way through give stir, the custard should be pretty thick and gloopy, this mixture is going to be piped so you use your head add more milk or more custard powder to thicken or lessen.
- taste it to ensure sweet/ vanilla enough if thick enough and ok set to one side to cool covered so a skin doesnt form.
- assembley.
- use the handle end of a teaspoon to make hole in the centre of each cupcake, put you finger into the hole and push around the bottom and the edges inside the cake to make the hole a bit bigger.
- using a pastry bag with a thin long nozzle and squeeze jam into the hole dont be stingy with it, i like to put a good blob inches.
- rinse out pastry bag and refill with custard and a star shaped nozzle, on the top of each cupcake swirl the custard over the jam hole, repeat over all your cakes.
- if serving immediatley then place a mini jam doger on top of the custard mountain, is serving later dont put the jammy dodger on until just before you serve or it will go soft.
- tada!
Nutrition Facts : Calories 353.1, Fat 14.2, SaturatedFat 3.2, Cholesterol 3.5, Sodium 438.4, Carbohydrate 50.4, Fiber 1.4, Sugar 15.1, Protein 6
LEMON MERINGUE SURPRISE CUPCAKES
Surprise your guests with these wonderful lemon meringue cupcakes that are made using Betty Crocker™ Super Moist™ cake mix - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and whole eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely. With end of wooden spoon handle, make deep, 3/4-inchwide indentation in center of top of each cupcake, not quite to bottom. Spoon lemon curd into resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
- Increase oven temperature to 450°F. In 1-quart saucepan, mix sugar, 1/4 cup water and the salt. Cook over medium heat, stirring just until sugar dissolves. Heat to boiling. Boil about 8 minutes, without stirring, to 238°F on candy thermometer; remove from heat. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Pour hot sugar syrup in thin stream over egg whites, beating until stiff peaks form. Beat in vanilla. Spoon meringue into decorating bag fitted with open #6 tip. Pipe meringue onto cupcakes. Place cupcakes on cookie sheet. Bake 2 to 4 minutes or until lightly browned.
Nutrition Facts : Calories 154, Carbohydrate 34 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
YUMMY JAMMY MUFFINS
Soft fluffy jammy muffins
Provided by yummymummy31
Time 15m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Pre-heat oven at 200 C or 400 F.
- Mix together the flour, baking powder, caster sugar, butter, milk and egg.
- Spoon mixture into muffin/cupcake cases half way.
- Then add a teaspoon of jam into the centre of muffin/cupcake cases.
- Pour rest of mixture over the jam so that it is now in the middle of the muffin/cupcake cases (sandwiched).
- Bake in centre of oven for 15 mins (I used fan assisted oven so times may vary).
EASY HALLOWEEN MUMMY CUPCAKES
Even if you're not an experienced cupcake decorator, these little mummies are super easy to make and my kids loved them at their Halloween party. You can use any dark-colored cupcake or muffin and turn them into a creepy mummy in a heartbeat.
Provided by PiePerle
Categories Desserts Cakes Cupcake Recipes Holiday
Time 2h3m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
- Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
- Spoon frosting in an pastry bag or a plastic bag with the corner cut off. Pipe strands of frosting onto the top and bottom of the cupcakes, leaving an oval eye shape exposed in the middle. Pipe 2 dots in the exposed middle for the mummy's eyes. Place 2 chocolate chips flat-side up in the middle of each dot for the pupils.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 48 g, Cholesterol 27.5 mg, Fat 19.3 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 8.1 g, Sodium 205.2 mg, Sugar 38.6 g
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