Strawberry Jam Cupcakes

  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs beaten
  • 2 cups flour, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 cup sour milk (directions below)
  • 1 cup strawberry jam
  1. Preheat oven to 375 degrees F.    To make sour milk, add 1/2 tablespoon lemon juice to 1/2 cup milk and let it stand for 15 minutes until starting to curdle.  Cream sugar and butter until light and fluffy.  Beat in eggs.  Sift flour, spices, baking soda and salt.  Add sour milk and flour to creamed butter alternating until they are all well mixed.
  2. Carefully fold in the jam.  Bake in greased muffin pans until inserted toothpick comes out clean (20-25 minutes).  Let cupcakes cool slightly then remove them from the pans and frost.
Recipe adapted from Culinary Arts Institute Encyclopedic Cookbook  1972

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