Until then, check these cupcakes out. From my Betty Crocker Simply Desserts recipe book I've been trying to get through, I made the Strawberry Cream Cheese Cupcakes. Only, as usual, I didn't quite have all the required ingredients, namely strawberry jam, so I substituted my homemade raspberry jam from last summer's berry season.
|These would look even yummier if it had a little raspberry sauce drizzled over the top, huh?|
More or less, here's how they go:
Make your cupcake batter and fill the cupcakes no more than half full.
|I used my jumbo cupcake tin.|
Add a small cube of cream cheese to the middle, but do not push it deep into the batter.
Then, add a small dollop (a teaspoon will do) of whatever jam you
Finally, cover filling with a generous spoonful of cupcake batter. Try not to over do this, as the cream cheese/raspberry filling will sink to the bottom, like this:
Not like looks have any affect on taste in this case, but if you're concerned about presentation, it make take a tweak or two of additional cupcakes to not have the filling sink to the bottom. I wasn't too concerned to make another batch and figure it out gravity's work in baking as I was to eat and share these, as they were just for fun.
Add a little cream cheese frosting piped out of a
Tip: These are best eaten fresh out of the oven when they are still warm because of the jam/cream cheese center or you can warm them up for a few seconds in the microwave.