Blackberry jam-filled daiquiri cupcakes

By barbsjustagirl

Can substitute blackberry jam for strawberry

Ingredients

• Cupcakes:
• 1-1/2 cups all-purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt
• Beat:
• 1 cup sugar
• 2 eggs
• 1 cup canola or vegetable oil
• 1 Tbsp minced lime zest
• 2/3 cup milk
• Fill:
• 1/2 cup seedless blackberry jam
• For the topping, whip:
• 1-1/2 cups heavy cream
• 1/3 cup sugar
• 3 Tbsp light rum
• 2 Tbsp fresh lime juice, strained
• fresh blackberries
• Lime slices

Details

Cooking time 60mins

Preparation

Step 1

Preheat oven to 350. Line muffin pans with paper or foil liners.

For the cupcakes:
Sift flow, baking powder and salt in a bowl.
Beat together 1 cup sugar and eggs with a mixer on high speed until very light and fluffy, 5-7 minutes. With mixer running, drizzle in oil and beat until fully incorporated. Add zest, then alternately beat dry mixture and milk into sugar mixture, starting and ending with the dry mixture.
Pour batter into prepared liners until each is 3/4 full. Bake cupcakes until a toothpick inserted into centers comes out clean, 20-25 minutes. Cool cupcakes in pans 5 minutes, then remove from pans and cool completely on a rack.

Fill a pastry bag with jam and pipe into cupcakes by inserting the tip directly into tops and squeezing the bag until the cupcakes plump with jam but don’t crack open.

For the topping, white cream and 1/3 cup sugar with a mixer to stiff peaks. Add rum and lime juice; whip just to combine. Pipe topping onto cupcakes, then top each with a blackberry and lime slice; chill until ready to serve.