These cupcakes are moist and can be filled with any jam and frosted with your favorite frosting. For this version, I’ve used homemade cranberry sauce and a cream cheese frosting – a perfect combination for a holiday dessert.
2 1/2 cups flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cup buttermilk
1/2 cup shortening
4 egg whites
1 teaspoon vanilla extract
Ingredients – Frosting and Filling
1/2 cup butter, softened
1/2 cup cream cheese, softened
3 cups confectioner’s sugar
1 to 2 tablespoons milk
1 cup jam filling of choice
Preheat oven to 350°F and line muffin pans with paper liners.
Sift the flour, baking powder, and baking soda in a large bowl. Whisk in the sugar and set aside. In a mixing bowl, beat the egg whites until fluffy and add the buttermilk, shortening, and vanilla extract. Add the flour mixture slowly until incorporated into the egg mixture.
Fill each muffin tin 3/4 full. Bake for 20 to 25 minutes until golden brown and a toothpick inserted comes out clean. Allow the cupcakes to fully cool before filling and frosting.
To prepare the frosting, beat the butter and cream cheese until doubled in size. Slowly add the confectioners sugar and enough milk to bring to desired consistency. Beat until fluffy. To decorate, insert the icing into a piping bag fitted with a star tip.
Use a melon baller to remove a cavity in the top of each cupcake and fill with your desired jam. Cover the entire surface with frosting.
Makes 20 cupcakes.
Note: This recipe can also be used to make a cake as well. For a cake, add 1/2 cup of powdered milk.