This recipe I adapted from several different recipes. I wanted a cupcake that would be unique to the Sierra Nevada Mountains, so I replaced the seedless raspberry jam in the recipes with the thimbleberry jam. The cupcakes are adapted from the Group Recipes website and the frosting adapted from the Food.com website. Because I adapted these recipes, there is no final product photo this week. I hope you enjoy!
Ingredients for cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour (not self-rising)
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 sticks (16 tbsp) unsalted butter at room temp
- 1 3/4 cups granulated sugar
- 4 large eggs at room temp
- 2 tsp quality pure vanilla extract
- 1 1/4 cups whole milk at room temp
- 1/4 cup Wild Thimbleberry Jam Made With Pure Honey
Ingredients for Frosting:
- 1 cup unsalted butter, at room temperature
- 6 -8 cups confectioners’ sugar
- 1/2 cup Wild Thimbleberry Jam Made With Pure Honey
- Milk (optional)
- red food coloring (optional)
Directions for cupcakes:
- Preheat oven to 350 degrees.
- Line or spray muffin tins.
- Sift together flours, baking powder, and salt.
- Beat butter and sugar with mixer on med. speed until pale and fluffy, about three minutes.
- Beat in eggs one at a time.
- Add vanilla.
- Reduce speed to low and add the flour mixture in three additions, alternating with the milk, beginning and ending with flour.
- Beat until combined after each addition.
- Fill prepared cupcake tins a third full.
- Add about a tsp of jam filling. Taking care to keep the filling in the center of the cupcake.
- Cover Filling and sides with cupcake batter. Do not overfill.
- Bake 12 minutes, turn 180 degrees and bake another 12 minutes till golden brown.
Directions for frosting:
- Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
- Cream butter and jam until well incorporated, about 2 minutes.
- Add powdered sugar, one cup at a time until you reach desired consistency.
- If frosting gets too thick you can add a little milk to thin it out.
- If you are not satisfied with the pink color from the jam/preserves alone add in a drop or two of red food color to intensify it.