Recipe of the Week: Jelly Doughnut Cupcakes

Is your mouth watering yet? Now I personally am not a fan of jelly doughnuts (I'm more of a glazed girl myself) BUT these cupcakes might have me changing my mind! The perfect combination of moist cake with a kick of sweet jam in the center and of course a jelly doughnut is not complete without the powder sugar on top! Your eyes do not deceive you, this is indeed another cake mix recipe-the simplicity and ease of developing new textures and flavor combination's is too wonderful for me to resist lately! Hope you all enjoy this fun, scrumptious cupcake. Next weeks recipe will be 100% homemade goodness with a chocolate theme, be on the look out!

Jelly Doughnut Cupcakes

1 (18.25 ounces) yellow cake mix

1 (3.4 ounces) cheesecake (or vanilla) instant pudding mix

1 cup milk

1 cup vegetable oil

4 large eggs

1 jar (12 ounces) strawberry preserves

1/2 cup confectioners' sugar


Preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.

Place the cake mix, pudding mix, oil, milk in a large mixing bowl. Blend with an electric mixer. Add eggs one at a time making sure to incorporate fully. Spoon batter into cupcake liners, filling them two thirds of the way full.

Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 1 12-15 minutes. Place them on a wire rack to cool for 15 minutes before filling.

Fit a pastry bag with a metal tip that has a large round hole and spoon preserves into the bag. Insert the whole tip into the top center of the cupcake. Generously squirt 1 to 2 Tablespoons preserves into each cupcake (you may need to wipe the tip clean as you go). Continue filling the cupcakes, refilling the pastry bag as needed. When done, sift the cupcake tops with confectioners' sugar.


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