How to create bliss
Take one box of Betty Crocker Super Moist White Cake Mix and make cupcakes according to the box directions.
Buy a jar of luscious sour cherry jam. I used the one from Stonewall Kitchen. Make cream cheese frosting using the recipe below (or your favorite recipe).
Let the cupcakes cool and then cut a small piece off of each cupcake top using a sharp, paring knife. Cut with the knife at a 45 degree angle so the round piece cut of is tapered and pointed on the bottom.
Put a small spoonful of the cream cheese filling inside the cupcake and top with a few spoonfuls of sour cherry jam. Replace the top on the cupcake and lightly spoon a generous spoonful of cream cheese frosting on top so that the sour cherry jam shows through all sides.
This dessert is lovely when served with a glass of cold milk or a favorite cup of tea. If you want to make it interesting, try eating these cupcakes while watching “High Fidelity” or listening to Ok Go’s “Here It Goes Again.” That always makes my day…
Cream Cheese Frosting:
Using a standing mixer, put the following ingredients in the metal bowl and mix at low speed until smooth and combined:
1 1/2 cups of confectioners’ sugar (AKA powdered sugar)
4 ounces of cream cheese (I used the dreaded Philadelphia and it actually worked out okay…you can also use the real kind)
1 teaspoon of lemon juice (or more if you like…up to 1 tablespoon)
Optional: a teaspoon of milk to make the frosting more like a thick glaze
That’s it!
November 7th, 2006 at 5:10 am
The cupcakes are lovely i made some for the family last weekend and they went down a treat thanks for the recipe.
November 7th, 2006 at 8:09 am
[...] Check out the cherry-filled cupcake recipe (yum!) over at Coaching Cooking. …and don’t overlook the addendum. [...]