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Cupcakes

Fruit-Filled Cupcakes in a Flash

Joy Merrill Recipe shared by:
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Fruit-filled, easy and delicious! Cupcakes or muffins?? You be the judge!

  • Hands-On Time: 15 Minutes
  • Total Time: 40 Minutes
  • Servings: 24 cupcakes
  • Rating:

Ingredients

  • 1 pkg. any flavor Duncan Hines cake mix
  • 2 cups sour cream
  • 2 eggs
  • 1/3 cup any flavor fruit preserves that will compliment the cake mix flavor
  • 1/2 cup nuts, coconut, or chocolate chips, whichever will compliment the cake and preserves flavors

Baking Instructions

  1. Preheat oven to 350 degrees.
  2. Line muffin cups with paper liners and set aside.
  3. In large bowl, mix all ingredients except preserves and nuts or chocolate chips. Mix well by hand until batter forms.
  4. Fill lined muffins cups 1/2 full with batter.
  5. Place 1/2 tsp. preserves in center of batter, then cover with remaining batter.
  6. Sprinkle with nuts, coconut, or chocolate chips.
  7. Bake for 20-30 minutes until cupcakes spring back when touched in center.
  8. Cool for 1 minute, then remove from pan and cool on wire racks.
  9. Store cupcakes in refrigerator.
  10. Here are some ideas to try using different cake and preserve flavors! <P> Spice cake mix, peach preserves, coconut<BR> Banana cake mix, pineapple preserves, coconut<BR> Lemon cake mix, blueberry preserves, nuts<BR> Swiss Chocolate cake mix, cherry preserves, chocolate chips <P> Get creative!

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Tips

great wedding cake tiers

great wedding cake tiers

Great compliment getter when I'm baking wedding cakes. Instead of trimming the top of the layers off even with the baking pan as they teach in Wilton cake classes, I place a linen dish towel (used only for this) over the layer immediately after removing from the oven. I place a large cutting board over the towel, weight it down with something heavy & let steam 5 min. & remove . The layer is dense-moist-pound cake texture- easy to handle, stack, decorate & deliver . EASY TO CUT & SERVE !!!


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