|Looking for a Patriotic festive tribute for the good ole USA? Here is a wonderful cupcake easy to make and festive looking for any red white and blue kind of occasion.|
3 cups flour1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
1 stick unsalted butter softened (8 tablespoons)
4 extra large eggs
2 teaspoons vanilla
1 cup whole milk ( I have use 2% works fine)
Raspberry seedless jam or other favorite red seedless jam
Blueberries for garnish
Powdered sugar and water for glaze drizzle
Heat the oven to 350 degrees and prepare and line your cupcake tins pans ( I also spray the inside with a little cooking oil spray.
In a large electric mixer mixing bowl, cream the softened butter and sugar together until evenly blended together, smooth and light in color. Beat in 1 egg at a time to the butter and sugar mixture. Add the milk and vanilla, next into the same wet ingredients beating until smooth, in a mixer around 3 minutes. Using a gravy ladle or use a large spoon for adding the filling 3/4 full into paper lined cupcake prepared tins. Make sure you tap the bottom of the pans on the table to release the air bubbles. This will make 24 medium sized cupcakes. Bake them for around 25 minutes or until the middles spring back to the touch or use a tooth pick in the center to see if it comes out clean. Cool completely before filling and decorating.
After the cup cakes cool. Take a sharp knife to cut out the centers. Fill with jam. Drizzle with a powdered sugar and water thick frosting, then decorate with blueberries as a garnish. Place the cored out top back off set to the side of the hole made.
Note: If you don't like a heavy scratch cake you can use your yellow favorite cake mix to the package instructions.