Hard to believe, but I never baked cupcakes before. What is the difference between muffins and cupcakes? Cupcakes have a sweet creamy frosting, but muffins not? So, maybe it is still not even a real cupcake ;-)
Nevertheless, today I took Giada’s di Laurentiis strawberry jam filled cupcake recipe she linked to on twitter (Jade’s favorite Easter treat) and got started. Loved that it has quinoa flour as ingredient, and Giada is pretty reliable with the quality of her recipe (or also Ina Garten). However, half of the batter I used to make tiny tea cakes. This was another adventure; I had bought this beautiful pan years ago but so far I had no succeeded to actually get tea cakes out of the pan (they always got stuck). This time it finally worked! However, the impressions on the tea cakes are still not pronounced. But, at lest they came out and they taste very good. Progress. The other half of the batter became the original cupcakes. Not sure if I add frosting. Eating a cupcake is already going like into sugar overdrive. Nevertheless, I proudly present my first cupcake!
Tea cakes / cupcakes (make 24 tea cakes and 6 cup cakes): (adapted from link)
- 1 ¼ cups all-purpose flour
- ¼ cup quinoa flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup organic cane sugar
- 1 stick butter, at room temperature
- 2 large eggs, at room temperature
- ½ cup whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- ⅓ + 6 ts cup strawberry fruit spread or jam
- 1/2 stick butter, at room temperature
- 2 1/2 cups powdered sugar
- 3 TB whole milk, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 tablespoons strawberry fruit spread or jam
Mini Teacakes and Cupcakes
Place an oven rack in the center of the oven and reheat the oven to 360 degrees F. Spray a teacake pan liberally with baking spray (combination of oil and flour) and set aside. Line a 6-cup muffin pan with paper liners and set aside.
Whisk together the flours, baking powder and salt in a medium bowl. In a stand mixer, add the butter and sugar and beat on medium speed until well combined and fluffy. Add the eggs, milk, vanilla and strawberry jam and combine well. Spoon-wise add the dry ingredients on low speed of the stand mixer, and mix until just blended. Spoon half of the batter into the prepared tea cake pan, and fill each tea cake about 3/4. Bake at 360F for 15 min. Remove from oven, and cool for 2 min. Remove from the pan. Let cool and dust with confectioners sugar.
Use the prepared muffin pan and fill each cup with ca. 2 tablespoons of batter. Spoon 1 teaspoon of the strawberry fruit spread into the center of the batter of each cupcake. Spoon the remaining batter on top to cover the fruit spread completely. Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
Beat the butter in a medium bowl until light and smooth, using stand mixer. Beat in 2 cups of the powdered sugar, milk and vanilla until smooth and creamy. Stir the strawberry fruit spread and the remaining 3/4 cup powdered sugar into the other bowl of frosting and stir until smooth. Frost the tops of the cupcakes with strawberry frosting using a small spatula. Allow the frosting to set for 20 minutes before serving.