null
Jam-Filled Almond Cupcakes - Recipe Idea!

Jam-Filled Almond Cupcakes - Recipe Idea!

Posted by Timothy Harley on 9th Sep 2021

Here at Quincey Jones Jelly we're always on the hunt for good recipes to incorporate our amazing 100% Australian made Jams. We think this one Jam-Filled Almond Cupcake recipe is a definite keeper. We hope you give it a go!

----------------------------------------------------------------------------------------------------------

This recipe is gluten-free but clearly not vegan, for whoever’s keeping track. ;-)

Ingredients

MAKES 18 SERVINGS

Nonstick vegetable oil spray

3 cups almond flour or meal

1½ teaspoons baking powder

½ teaspoon salt, divided

6 large eggs

1 cup granulated sugar

4 teaspoons vanilla extract, divided

1 cup (2 sticks) unsalted butter, room temperature

2 cups icing sugar

¼ cup thickened cream

¼ teaspoon almond extract

½ cup Fig & Earl Grey Tea Jam (or your favourite QJJ jam such as Raspberry JamStrawberry & Pimms JamMixed Berry JamBlueberry Jam or Blackberry & Chambord Jam)

Toasted sliced almonds (for serving)

Preparation

Step 1

Place evenly spaced racks in the oven; preheat to 165°. Lightly coat edges of cups and tops of 3 standard 6-cup muffin pans with nonstick spray and line with paper liners. 

Sift almond flour through a fine-mesh sieve into a medium bowl; discard any large pieces. Whisk in baking powder and ¼ tsp. salt.

Step 2

Using a stand mixer fitted with a whisk attachment, whisk eggs and granulated sugar on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to low and whisk in almond-flour mixture and 2 tsp. vanilla until smooth, about 1 minute. Divide batter among muffin cups. Bake cupcakes, rotating pans top to bottom halfway through, until a tester inserted into the centres comes out clean, 15–20 minutes. Transfer cupcakes to a wire rack and let cool.

Step 3

Using an electric mixer on medium-high speed, beat butter until light and fluffy, about 3 minutes. Reduce speed to low and, with motor running, add icing sugar in 2 additions, beating until fully incorporated after each, about 2 minutes. Add cream, almond extract, remaining 2 tsp. vanilla, and remaining ¼ tsp. salt and beat until light and creamy, about 1 minute.

Step 4

Using an apple corer, punch out about 1" from the top of each cupcake to form a hole in the centre; discard core (kidding—eat it!). Fill hole with a heaping teaspoonful of Fig & Earl Grey Tea Jam or your other favourite QJJ Jam.

Step 5

Spread frosting over cupcakes and top each with a small handful of almonds.

Step 6

Do Ahead: Filled and frosted cupcakes can be made 1 day ahead. Store airtight at room temperature.

Step 7

Step seven is seventh heaven; enjoy!

PS - please email us at info@qjj.com.au any photos of your attempts. We would love to see and will gladly reward you for the effort ;-)

Yours in a Jam and a Pickle,

Tim Harley, Founder, Quincey Jones Jelly Preserves Co.