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Jam Drop Cupcakes

A delightfully soft and fluffy vanilla cupcake with a burst of fruity jam flavor in the middle.These jam drop cupcakes are so easy to make and are perfect for packing into school lunchboxes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 18 small cupcakes
Course: Baking
Ingredients Method Notes

Ingredients
  

  • 150 g butter softened
  • 1 cup icing sugar
  • 1 egg
  • 1 egg white
  • 2 tsp vanilla
  • 1/2 tsp almond essence
  • 1/2 cup cream
  • 1/2 cup milk
  • 1 1/2 cup flour
  • 1/3 cup cornflour
  • 1 1/2 tsp baking powder
  • Jam for filling

Method
 

  1. Line 18 holes of 2 muffin trays with cupcake cases
  2. Preheat your oven to 160 degrees (fan bake)
  3. In a large bowl combine together the butter and sugar. Mix until smooth and well combined
  4. Add in the eggs and the essences, then mix together well.
  5. Add in the remaining ingredients and gently fold the ingredients. until everything has just combined.
  6. Add one heaped spoonful of the mixture into each of the prepared cupcake cases. Spread it out a little bit, leaving a slight indent in the center.
  7. Using a small teaspoon, dollop a spoonful of jam into the centre of each cupcake. Take care to keep the jam in the center and not spilling out to the edges.
  8. Add another, smaller spoonful of batter on top of the jam filling. The cupcake cases should be 3/4 fill, if they are not then you can add in a little more batter on top.
  9. Bake in your preheated oven for 18 minutes or until the cupcakes are golden and fully baked through.
  10. Allow your cupcakes to cool slightly, then dust with a little bit of icing sugar to serve.

Notes

Store in a sealed container at room temperature for up to 5 days.