Jam Filled White Cupcakes

So, as I mentioned in my Peanut Butter, Jelly Time post, I’ve got some recipes for all of you!
As far as the complexity of recipes go, this one’s fairly simple. But if you’re wondering about everything that could potentially go wrong with it, you don’t have to look any further than that post. If you get as frustrated as I did, you deserve a high five. If you don’t, you probably need to be awarded a gold medal. But anyway, these things happen…

I don’t have pictures at the moment (I’m not smart enough to foresee and predict the need for those kinds of convenient things), but the next time I’ll make them, I’ll try to remember to take pictures along the way and add them into this post later on.

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Peanut Butter, Jelly Time!

Okay, so it’s not really peanut butter jelly time since I don’t eat peanut butter…but it is time for me to share my very first recipe! Because I’ve been in a cupcake baking mood over the last few weeks, I’ve been trying to be a bit more daring with the cupcake recipes I’ve been trying out.
And this means fillings!
Spoiler alert: Filling cupcakes is tougher than you think. It’s not impossible…it’s just messy! Especially if you’re a beginner like me. Read on for the rest of this debacle:
The first time I tried filling a cupcake, I elected to use a chocolate ganache. The cupcake itself was a lemon vanilla cupcake that I had made earlier in the day. Unfortunately, I don’t own any fancy cupcake coring tools and I don’t have a special tool for actually holding the filling so…I elected to use an icing bag with a large circle tip.
Don’t do that.