Jelly Filled Cupcakes
I love sweets. I know some people are born with a taste for salty, or spicy, but I was born to satisfy my sweet cravings. In college I had a hard time balancing my tastes with my weight, but luckily I finally leveled out and succeeded in indulging in sweets and still wearing a size smaller than I did in high school. Don’t hate me – life won’t always be this good to me – and I’m aware of that. I have no idea how I’ll survive in those days to come, but something tells me I’m gonna need to start buying stock in flowy tops.
The other night I was playing with the boys and all of a sudden I had an intense craving for jelly-filled yellow cupcakes. I have no idea why, I don’t question my taste buds, but I knew I had to make it happen.
Rhett, my kitchen helper, was definitely up to lend a hand with this one! We started with a yellow cake mix and prepared as the directions state. Then we used a ladle to pour the mix into the cupcake liners. Note – I knew I’d be using 3 different kinds of filling, so I used 3 different colored cupcake liners. The ladle is much easier than spooning the batter in, and it’s bigger so it goes faster. Besides, when it’s time to lick the spoon, now you have a whole ladle to lick instead. Licking is not optional. Your welcome!
Next you put the cupcakes into the oven for the amount of time indicated on the box. Check them periodically with a toothpick or a wooden skewer. (I actually prefer the skewers because then I don’t have to get my fingers so close to the hot pan!)
Once they are done baking, allow them to cool (in the pan) for about 5 to 10 minutes. While they are cooling, get the types of filling you’d like. For this recipe I used strawberry jelly, blackberry jam, and cream cheese frosting. Put about 1/8 of a cup of jam in a microwavable cup or dish and microwave for about 15 seconds. When it comes out, stir it quickly to get it to a liquidly consistency.
Then, using a bakers bag (this is one case where I recommend the bakers bag instead of a plain old Ziploc bag – it works better and it’s more stiff) insert a metal tip with a plain hole at the end. Place your finger, or a folded paper towel over the tip’s end so no filling leaks out. Then, spoon the filling into the bag and squeeze out the air.
Insert the tip into the center of the cupcakes and squeeze the bag until a little dot of filling is present on top of the cupcake. This won’t take much – so squeeze slowly until you get the hang of how much each cupcake can take. Finish filling the remainder with that filling, and then rinse the bag and start over with your next filling. I recommend that if you fill any with icing, as I did, you do the icing ones last since the icing is harder to clean out of the bakers bag.
Once all the cupcakes are filled, you are ready to ice the top of them – if you so desire. Personally I am not a big fan of icing, so I set a couple aside for me that remained un-iced! Once they are iced, they are ready to serve. Be warned however, because according to my taste testers – you can’t just eat one. So if you need to plan ahead and stop a little short on your dinner to leave room for this dessert, please do so!
This looks amazing. I am going to ask a dumb question where can you get a bakers bag?
Wow…Those look so yummy!
YUMM! I want one now. I have a sweet tooth too!
yum yummy will it work for cake on top
i am 9 years old
micheles and even other craft stores sell bakers bags
also my grocery store sells them
so really there every were
even though i am old i still love to cook so i am so making thease cupcakes
and i also have a sweet tooth
I am also pretty sure that you can make a big hole in the cupcke and spoon in the jelly
also if you add dry pudding mix and mix it in with the cooled jam it makes a nicer texture and jells up thicker
its good between layer cakes
your old friend
ya you are right i tried grafio’s recipe with dried pudding and it worked it is also good with squash muffins and chilled cucumber soup with added non flaverd jelletin yummy
my kids love the squash cucumber jello muffins
mooks recipe sounded wierd, but famillar, so my girl friend searched the recipe and it turned out we made somthing like that but with pumpkin and eggplant
it even is good with ginger cheder frosting, or brocly mapple cream frosting
oh and a ginger lime gup cake with ginger and beet puree (for my kids) they dont taste the diffrence and i call it the bleeding heart because as soon as you bite into it beet pours out
great for holloween
yummy thanx and kids love mapple and penut butter cupcake even though it sounds weird
If you add 3/4 cup peanut butter to the cake mix (assuming there are no peanut allergies in your household) and then use jelly filling…. voila! pb & j cupcakes. i think my tooth may be a bit sweeter than yours – only because I LOVE FROSTING. to add to the pb & j-ness of these cuppies, I used peanut butter frosting 🙂
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