Okay before you give up and skip over this post due to the unattractiveness of those cupcakes, let me explain. Last night I was in the mood for baking (okay I always am) so I asked Brian what he wanted. He said cupcakes but I wanted something quick, I found this recipe and since it didn't require frosting I chose it. It's called a Jelly Doughnut cupcake and even though I don't LOVE jelly doughnuts, I DO love these! So don't judge these too swiftly because you'll seriously miss out.
1 box yellow cake mix
1 box (3.5oz) vanilla instant pudding mix
1 C whole milk
1 C veg. oil
4 large eggs
1 jar (12 oz) strawberry preserves, or your favorite jelly
1/2 C confectioners sugar
24 whole strawberries or blueberries for garnish
1) Heat oven to 350, line 24 cupcake cups with liners
2) Put cake mix, pudding, milk, oil and eggs in large bowl. Mix on low for 3o seconds, scrape sides then mix on medium for 2 minutes.
3) Scoop 1/4 cup batter into each cup, bake for 20 minutes.
4) Fit a pastry bag with a metal tip with a large round hole and spoon preserves into bag. Insert the tip into the center of the cupcakes.
5) Squirt 2 teaspoons to one tablespoon preserves into each cupcake. Sift powdered sugar on top and garnish with fruit. (I didn't have any fruit to garnish it with and they still were amazing.)
Thursday, May 7, 2009
The Ugly cupcake
Posted by Christine at 7:00 PM
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2 comments:
Those do look good, when I can do egg again. Or maybe we'll try it with an eggless cake recipe.
I've made cupcakes and used the big tip and frosting bag to inject the cupcakes from the bottom with a frosting (like Hostess cupcakes cream fillings) or a super thick pudding, so it doesn't leak out. But you could probably do it from the top like yours and then just frost over the hole?
I actually had a craving for these today, so I told Todd about them. These are definitely getting made in the next few weeks!
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