raspberry jalapeno jelly cupcakes
(1 rating)
A neat little way to jazz up your everyday cupcakes. The jelly I used was Uncle Gary's Gourmet Raspberry Jalapeno Jelly http://unclegaryspeppers.com/
(1 rating)
yield
serving(s)
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For raspberry jalapeno jelly cupcakes
- 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
-
1CAKE MIX: Mix cake mix dry ingredients, 3 eggs, 1/3 c jelly, 1 c water and 2 tbsp of oil in mixer till smooth.
-
2Pour into greased large muffin tins. Mine made 10 jumbo cupcakes. Bake in preheated 350° oven for 22 min. Let cool and remove from tin.
-
3Using an apple corer, cut out center of cupcake, be careful not to cut quite all the way through to the bottom. -
4FILLING: Mix softened (room temp) cream cheese and raspberry jelly together until well blended.
-
5Use 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT