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| There was nothing sour about Casey's fantastic lemon cupcakes! |
When life gives you lemons…make lemon cupcakes! With jam filling!
The first filled cupcakes made their debut in week 7. I had some trouble finding the cake flour at the grocery store. Some online sites reported that you can use a mixture of regular flour and cornstarch or less regular flour that has been sifted as substitutes for cake flour, but I was victorious in finding the box of cake flour and I didn't want to take a chance on screwing up the cupcakes.
The baking process went well. Like the other cupcakes, I found the cake to be very dense and spongy, but still very good. As I poured the ½ cup of lemon juice into the batter, I thought that the lemon would be overwhelming, but it was just right for my taste buds at least.
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| Inside the jam-filled cupcakes. |
Then the most nerve racking part—carving out the hole for the filling. I used my Pampered Chef grapefruit knife to cut the hole out. The cuttings got a bit crumbly, especially when I put them back on, but the whipped cream masked the filling process' imperfections. Although not part of the instructions, I microwaved the jam to make it easier to pour into the holes. If I were to make the cupcakes again, I'd experiment with different flavors of jam: strawberry, blueberry, blackberry, etc.
Once topped with the whipped cream and fresh strawberry, the cupcakes looked very summery—a perfect antidote for Kansas' cold, nasty February weather.
Oooh, I want to try these with different jams, too. Like make one batch, but use 4 or 5 different jams...you know, if I could figure out how to do fillings. Good suggestion, Casey! Though the raspberry was pretty delicious.
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