Recently I found a jar of concord grape jelly from Smuckers in my fridge. I remember that I got it for peanut butter-jelly toasts, but it didn’t go well because it is way too sweet for my sensitive pallet.
Instead of waisting the entire product and throwing it away, I gave it a chance in my cupcakes, and it came out pretty good and saved me some sugar.
So next time, before baking cupcakes, look into your pantry or fridge and see, maybe you also have Smucker’s jar that you can use for the recipe.
- 5 oz of all purpose flour
- 0.3 oz baking powder
- 1 pinch of salt
- 2.4 oz of sugar
- 1 egg
- 2.1 oz of canola oil
- 5.7 fl. oz. of heavy cream
- 1.7 oz of concord grape jelly
- 2 oz unsalted butter, softened
- 2 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Nutritional Value Per Serving:
- 426 Calories
- 28.2 g Fat
- 42.1 g Carbs
- 0.3 g Fiber
- 31.3 g Sugar
- 3.1 g Protein
Preheat oven to 400 F.
Mix flour, baking powder, and salt in a deep bowl.
In another bowl whisk sugar, egg, cream and canola oil.
Quickly pour wet ingredients over dry and mix just until the mixture comes together. Do not overmix.
Lightly grease your cupcake tray and spoon the mixture into it.
Put 1-2 teaspoons of concord grape jelly on top. Do not put it at the bottom of the tray, or in the middle of the mixture, as if it will stick and it will make a lot of mess. It will take a lot of time and effort to clean it up from your precious tray. Please, follow this advice.
Bake for 20-25 minutes, or until cupcakes are golden brown.
Make frosting by mixing unsalted butter, cream cheese, powdered sugar and vanilla extract in a separate bowl.
Take your cupcakes out of the oven and let it cool for 5-7 minutes.
Spread the frosting over the top, decorate and serve.