I went back to my favorite cupcake recipe (adapted from the Magnolia Bakery Cupcake recipe). This time, I made vanilla cupcakes with almond buttercream and a layer of jam between cake and icing.
(makes 12, plus a little extra)
Ingredients for cupcakes:
1/2 c. (a stick) butter, softened
1 1/4 c. all purpose flour
1 T baking powder
1/2 c. milk
1/2 t vanilla extract
1 c. sugar
2 large eggs, at room temperature
Directions:
1. Preheat oven to 350; line muffin tins with papers.
2. Mix milk and vanilla in a measuring cup; mix flour and baking powder together in a small bowl with a fork or whisk.
In a larger bowl, cream butter; beat in sugar gradually and beat until fluffy (~3 mins on medium speed). Beat in eggs one at a time. Gradually add flour and milk, alternating and beating until incorporated.
3. Spoon batter into cups, about 2/3 full. (Do NOT overfill-- you will end up with mushroom shaped cupcakes that don't want to come out of the pan.)
4. Bake 20-22 minutes; cool on rack before icing.
Almond Buttercream frosting ingredients:
1/2 c. butter, softened
4 c. confectioners sugar (or one 15 oz. box)
1/4 c. cream or milk
1/4 t almond extract
1/4 c. or so seedless raspberry jam
Directions:
Cream butter; beat in half the sugar and all the cream and almond extract. Gradually add remaining sugar until icing is thick enough to spread. Spread a teaspoon of jam onto each cupcake.
Spread or pipe icing onto cupcakes.
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