Page 155 - Cupcakes

JELLY DOUGHNUT CUPCAKES

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I can’t recall what I loved best about jelly doughnuts when I was younger—the
warm, fresh dough, the sweet surprise of jelly inside, or the confectioners’ sugar
on top that always wound up on the tip of my nose. All those pleasant memories
are here in this amazingly easy cupcake that smacks of childhood. Yet instead of
a doughnut you have a sweet and sturdy cupcake baked to house whatever flavor
of jelly or preserves you decide to squirt inside after they cool. I fill a pastry bag
full of jelly, but you could just as easily cut a small plug in the top of each
cupcake, spoon in the jelly, replace the plug, and cover up the incision with fresh
berries and sugar. Yum.

MAKES 22 TO 24 CUPCAKES (2½ INCHES EACH)
PREPARATION TIME: 15 MINUTES

BAKING TIME: 18 TO 20 MINUTES

ASSEMBLY TIME: 20 MINUTES

24 paper liners for cupcake pans (2½-inch size)

1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix

1 cup whole milk
1 cup vegetable oil
4 large eggs

1 jar (12 ounces) blueberry or strawberry preserves, or your favorite jelly
½ cup confectioners’ sugar

24 whole blueberries or 12 strawberries cut in half lengthwise, for garnish