Jam Filled Cupcakes
I'm making chocolate cupcakes with a raspberry jam filling for my brother and his friends. I'm having trouble deciding how to fill the cupcakes with the jam. Should i bake the cupcakes WITH the jam, fill the cooled cupcakes with jam using a pastry bag, or cut a cone out of the cupcake and fill it with jam? If anyone could help me out it would be much appreciated!
actually, you could do any of them -- I've made cupcakes and muffins with the jam baked in (fill the cups half way, add a dollop of jam, then cover with the other half of the batter.
Cutting a cone out takes it into the realm of British fairy cakes...and is a little more "futzy", but would work well.
You can always cover your tracks with a little chocolate frosting (stir in a little Chambord liqueur!)