:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/PX3gDJOToPKZA2IHIxtV/287e2470521cc40d275841f10bf1d1.png "Original Old-Fashioned Fruit Jelly Cakes")
Original Old-Fashioned Fruit Jelly Cakes
Jelly Cakes are sweet treats perfect for celebrations, tea time or as a cozy dessert. These sponge cupcakes are filled with a tasty jelly or jam filling, then dusted with the right amount of icing sugar. Bite into these delightful treats and experience the rush of sweetness and a burst of fruit flavor.
Ingredients
- 1 Cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- pinch of salt
- 1⁄2 Cup crystal sugar
- 1⁄4 Cup butter, softened
- 1 large Egg
- 1⁄2 Cup milk
- 1 teaspoon vanilla extract
- 1⁄2 Cup jelly or jam of your choice
- Icing sugar for dusting
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Directions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tray with cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
Using a mixer, cream the butter and sugar together until it is light and fluffy.
Beat in the egg, then add the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fill each cupcake liner about 2/3 full with the batter.
Bake for 15-20 minutes, or until a toothpick comes out clean when inserted into the center of a cake.
Allow the cakes to cool in the tray for about 5 minutes before transferring them to a wire rack to cool completely.
Once the cakes are cool, cut a small hole in the top of each one and fill it with a teaspoon of your chosen jelly or jam.
Dust the tops of the jelly cakes with icing sugar before serving.
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TammersOriginal Old-Fashioned Fruit Jelly Cakes
Jelly Cakes are sweet treats perfect for celebrations, tea time or as a cozy dessert. These sponge cupcakes are filled with a tasty jelly or jam filling, then dusted with the right amount of icing sugar. Bite into these delightful treats and experience the rush of sweetness and a burst of fruit flavor.
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tray with cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
Using a mixer, cream the butter and sugar together until it is light and fluffy.
Beat in the egg, then add the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fill each cupcake liner about 2/3 full with the batter.
Bake for 15-20 minutes, or until a toothpick comes out clean when inserted into the center of a cake.
Allow the cakes to cool in the tray for about 5 minutes before transferring them to a wire rack to cool completely.
Once the cakes are cool, cut a small hole in the top of each one and fill it with a teaspoon of your chosen jelly or jam.
Dust the tops of the jelly cakes with icing sugar before serving.
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