Prep 15 mins
Cook 25 mins
I found this neat little recipe in a really old cookbook.It souns like a really neat cupcake and I look foward to trying this.I am sure it would be great with other Jams,just think of the possibilities! 8)
- 1⁄2 cup sugar
- 1⁄2 cup shortening
- 2 eggs, beaten
- 2 cups sifted cake flour
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1⁄2 cup sour milk
- 1 cup strawberry jam
- your favorite frosting
- Preheat oven to 375.
- Grease 20 muffin tin cups.
- In a large bowl,cream sugar and shortening,until fluffy.
- Add in the eggs,blending well.
- Next add sifted flour and spices,salt& baking soda.
- Add alternatly with milk to creamed mixture.
- Fold in the strawberry jam,combine.
- Bake for 20-25 minutes.
- After removing from pan,you may frost with your favorite frosting!
On 5-22-09 I was searching for a cupcake recipe that used jam, Google turned up Recipezaar and I found this recipe. It sounded good and I decided to try it. I used buttermilk, and omitted the nutmeg and used canned vanilla frosting to which I added about 1/3 cup of the strawberry jam & I also used cupcake liners. The resulting cupcakes were delicious and made a big hit with my husband's co-workers. Hope Ocean-Ivy sees this...Thanks! Gioia
These were good, though I would make several changes next time I made them. The nutmeg flavor was overwhelming (you couldn't taste the strawberries as much as the nutmeg); I think I would leave it out next time. Also, it would be a very good idea to use muffin liners instead of just greasing the pan. The jelly stuck to the tins and made the cupcakes very difficult to remove. That said, these were very fluffy and were a cinch to make. I'm sure that, with a few tweaks, they would be very nice!