Raspberry Jalapeno Jelly Cupcakes
By
Lynn Socko
@lynnsocko
1
A neat little way to jazz up your everyday cupcakes.
The jelly I used was Uncle Gary's Gourmet Raspberry Jalapeno Jelly
unclegaryspeppers.com
The jelly I used was Uncle Gary's Gourmet Raspberry Jalapeno Jelly
unclegaryspeppers.com
Rating:
★★★★★ 1 vote5
Comments:
Serves:
makes 10 jumbo cupcakes
Prep:
15 Min
Cook:
20 Min
Method:
Bake
Ingredients
-
CAKE
-
1 boxfrench vanilla cake mix
-
3eggs
-
1 cwater
-
2 Tbspoil
-
1/3 craspberry jalapeno jelly
-
FILLING
-
8 ozcream cheese, softened
-
1/2 craspberry jalapeno jelly
-
·**powdered sugar
-
·**jelly to garnish
How to Make Raspberry Jalapeno Jelly Cupcakes
- CAKE MIX: Mix cake mix dry ingredients, 3 eggs, 1/3 c jelly, 1 c water and 2 tbsp of oil in mixer till smooth.
- Pour into greased large muffin tins. Mine made 10 jumbo cupcakes. Bake in preheated 350° oven for 22 min. Let cool and remove from tin.
- Using an apple corer, cut out center of cupcake, be careful not to cut quite all the way through to the bottom.
- FILLING: Mix softened (room temp) cream cheese and raspberry jelly together until well blended.
- Use a pastry bag, or like me, empty filling into a sandwich size ziploc bag. Push filling down and cut a tiny hole out of one corner of bag. Squeeze filling into each cupcake hole. Top with a little jelly and sprinkle powdered sugar on top.
