Here it is. The final wedding cupcake. Yellow cake with raspberry jam filling and chocolate frosting. At first, I wasn’t sure about the flavor combination…it reminded me of those chocolates you get with the gross oozing cherry fillings, but these guys turned out to be pretty awesome.
The yellow cupcake recipe comes from one of my favorite baking books, Baking Illustrated. This cookbook has some of the best recipes, tested a dozen which ways. I recommend adding it to your library and immediately trying out the recipes.
Yellow Cupcakes w/ Chocolate Frosting and Raspberry Jam Filling (makes a dozen cupcakes)
Yellow Cupcakes courtesy of Baking Illustrated
1 ½ cups flour
1 ½ tsp baking powder
½ tsp salt
1 cup sugar
1 stick butter at room temperature
1 large egg + 2 large egg yolks, room temp
½ cup sour cream
1 ½ teaspoons vanilla
Preheat oven to 350°F. Line cupcake tin with liners.
Sift flour, sugar, baking powder, and salt in a bowl. Add butter, sour cream, egg yolks, and vanilla and beat the wet ingredients into the dry at medium speed until smooth and satiny (30 seconds).
Scrape down sides of bowl. Stir by hand until no flour pockets remain. Bake for 20-24 minutes. Cool.
Cut out center of cupcake using cone method (insert sharp pointed knife, cutting out a “cone” from the center of the cupcake. Cut off the bottom porton of the cone. Leave top off.
Spoon ½ to 1 tablespoon of your choice of jam into the cupcakes. Make sure to leave enough room o place the top of the cupcake back on.
Place top of cupcake back on.
4 ounces (1 sticks) unsalted butter, room temperature
2 – 4 cups confectioners’ sugar, sifted
¼ cup – ½ cup cocoa powder
Cream butter and sugar until light and fluffy. Add cocoa powder 1/8 cup at a time until you reach desired consistency/taste.