1cupTrader Joe’s Organic Super Fruit spreadblend of cherry, red grape, blueberry & pomegranate OR other berry jam/jelly
1 ½teaspoonsper cupcake
Instructions
For Cupcakes
Preheat oven to 350 degrees Fahrenheit. Place all ingredients in a medium-large size mixing bowl. Mix at slow speed for 2 minutes to combine ingredients. Then mix 2 more minutes at medium speed to mix well.
Pour batter ½ full into 24 paper lined cupcake pans. Bake for 18-20 minutes. Watch so they don’t burn. (Cupcakes are done when a toothpick inserted comes out clean.) Cool cupcakes on a wire rack.
When cool, make a spot for the filling in each cupcake. You can use a fancy tool, or do like we do and push a water bottle lid into center top of the cupcake. Gently slice around it and pull out a “plug” of cake.
Fill whole with 1 teaspoon fruit spread or jam/jelly of your choice. Put cake “plug” back in place.
Frost cupcakes with berry frosting using a piping bag and Wilton #1 tip, or spread frosting with a knife or spatula. Top each cupcake with one blackberry.
For Berry Frosting
In a large bowl, cream shortening and butter with electric mixer. Add vanilla, almond and lemon zest.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Add milk and jam and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. (I like to frost cupcakes immediately after making frosting while it is soft and smooth.)
Notes
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks.
Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.