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Jam Filled Spongecake Cupcakes

January 25, 2016 by Amanda 8 Comments

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Perfectly light & sweet spongecake cupcakes filled with jam. So very reminiscent of a Tastycake Jelly Krimpet.

*Kauffman’s Fruit Farm has graciously sent me complimentary products to sample. As always, all opinions remain completely my own.*

Spongecake cupcakes filled with jelly or jam | A light & sweet dessert | The grown up version of a Tastycake Jelly Krimpet | www.craftycookingmama.comI’ll be the first to admit that I do not find the spongecake super exciting by itself.  It has a sweet, light flavor and an interesting, but nice, spongie texture.  Really though – one plain piece doesn’t leave me yearning for more.  Yet it holds it’s own in the cake world.

Everyone has their purpose for spongecakes.  I make spongecake cupcakes once or twice a year, for one reason and one reason only – to showcase a wonderful jam or jelly.  Really, a good jam deserves so much more than just a smear on toast!

Each year I try to make a few batches of strawberry and raspberry jams.  I’m sad to say that no jam making occurred this year.  Usually I get a big score of local strawberries at the end of the season for super cheap.  Not this year, people were strawberry crazed to the very end.  Berries were too expensive this year to dump pounds of them into sugar for jam.

All is not lost, though.  I still get to enjoy a variety of local artisan jams.  After tasting this deliciously sweet & tart Raspberry Jam from Kauffman’s Fruit Farm, I knew I had to make some sponge cupcakes.

Spongecake cupcakes filled with jelly or jam | A light & sweet dessert | The grown up version of a Tastycake Jelly Krimpet | www.craftycookingmama.com

People are often intimated by baking a spongecake – I assure you that it’s not at all difficult nor does it involve any trickery or wizardry.  Here goes Spongecake 101.

Cake flour.  I never keep cake flour on hand, it’s just not necessary for the baking I do.  Need a cup of cake flour?  Easy.  Measure out one cup of all purpose flour, remove two tablespoons of the flour and add two tablespoons of corn starch.  Give it a few sifts and you got yourself cake flour.

Spongecake cupcakes filled with jelly or jam | A light & sweet dessert | The grown up version of a Tastycake Jelly Krimpet | www.craftycookingmama.com

Egg whites – beat until stiff peaks.  There’s nothing to it.  Start with a clean and dry bowl – glass or metal – no plastic.  Make sure your beaters are clean and dry.  Carefully separate the eggs – you want no trace of yolks in the whites.  Beat the whites until they form stiff peaks.  Confused as to what stiff peaks are?  You’ll start beating and see the egg whites getting foamy and increasing in volume.  Keep going.  You’ll notice the egg whites will continue to increase in volume and start to look creamy and hold some shape.  If you lift your mixers out, the whites should hold a stiff little peak without curling under.  I’ve also heard of people flipping the bowl upside down to show that the whites are stiff, but we really don’t need to go that far.

The rest of it is easy baking.  Combine the yolks with the sugar and vanilla.  Mix it into the whites and gently fold in the flour.  Spoon that thick fluffy batter into a cupcake pan and bake.

For the jam part.  Just as easy.  I use a piping bag and a Wilton #5 tip to inject the cupcake with jam.  Instead of try to pump a teaspoon of jam into the center of the cupcake, I pop the tip into 4 – 5 different spots.  This way you get a bit of jam in every bite – not just a blob of it in the center.  You could go as far as measuring out jam for each cupcake, but I just estimate.  I suggest to pipe a bit out into a bowl to get a feel for how the jam moves with what amount of pressure.

Spongecake cupcakes filled with jelly or jam | A light & sweet dessert | The grown up version of a Tastycake Jelly Krimpet | www.craftycookingmama.com

That’s it.  You can be proper and make yourself a cup of tea and enjoy these Jam Filled Sponge cupcakes.  Or just go ahead and devour one.  Both ways will be delicious.  Oh – this Jam Filled Sponge Cupcake is so very reminiscent of a Tastycake Jelly Krimpet.  Yummmm 🙂

Thanks so much for stopping by!  Happy Baking!

-Amanda-

Spongecake cupcakes filled with jelly or jam | A light & sweet dessert | The grown up version of a Tastycake Jelly Krimpet | www.craftycookingmama.com

Spongecake cupcakes filled with jelly or jam | A light & sweet dessert | The grown up version of a Tastycake Jelly Krimpet | www.craftycookingmama.com

Jam Filled Spongecake Cupcakes

Amanda
Spongecake cupcakes filled with jelly or jam. The grown up version of a Tastycake Jelly Krimpet.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course baked goods
Servings 12 cupcakes

Ingredients
  

  • 1/2 cup cake flour or substitute 1/2 cup all purpose flour, minus 1 tablespoon flour and add 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 3 eggs separated
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup - 1/2 cup jelly or jam
  • piping bag and Wilton #5 tip
  • powdered sugar for dusting optional

Instructions
 

  • Preheat oven to 350°. Prep your cupcake/muffin pan with paper cups.
  • Sift cake flour and salt together and set aside. If using all purpose flour & cornstarch substitute (I always do) sift it together a few times. Set aside.
  • Separate the whites and the yolks into two separate mixing bowls.
  • In a clean and dry metal or glass mixing bowl, beat egg whites until stiff peaks form. Set aside.
  • In separate bowl, beat yolks. Slowly add sugar to yolks and beat until light and creamy.
  • Mix in vanilla.
  • Add the whites to the yolk mixture and gently blend.
  • Gently fold in flour mixture.
  • Spoon batter into the paper lined muffin cups, about 3/4 full.
  • Bake for 10 - 15 minutes. Tops should just start to turn golden and be springs back when touched.
  • Let rest for a minute or two and transfer cupcakes to wire rack. Cool.
  • Add jam to piping bag. I used about 1/3 cup - you may use more or less.
  • Instead of try to pump all the jam into the center of the cupcake, I pop the tip into 4 - 5 different spots. This way you get a bit of jam in every bite - not just a big blob of it in the center. You could go as far as measuring out jam for each cupcake, but I just estimate. I suggest to pipe a bit out into a bowl to get a feel for how the jam moves with what amount of pressure.
  • Wipe any excess jam off tops of cupcakes and dust with powdered sugar, if desired.
  • Enjoy! Store cupcakes in a covered container.

I LOVE local!!! Kauffman’s Fruit Farm is a Lancaster County family owned & run orchard. Check them out for amazing fruit & the best pear and apple butter EVER!

Still in a baking mood? Try my Mixed Berry Galette and use any local berries you can get your hands on! 

Mixed Berry Galette made with strawberry, blueberry & blackberry. It's rustic, beautiful, delicious and so simple to make | www.craftycookingmama.com

Filed Under: Baked Goods, Cakes, Desserts, Recipes

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Reader Interactions

Comments

  1. Thao @ In Good Flavor

    January 25, 2016 at 10:34 pm

    I do like a good spongecake. These spongecake cupcakes look so good. The gooey jam center makes it irresistible!!

    Reply
    • Amanda

      January 27, 2016 at 2:04 pm

      Thanks so much, Thao. I’m craving these little spongecake jammie cupcakes already – they were gone too quick 🙂

      Reply
  2. Dawn @ Words Of Deliciousness

    January 26, 2016 at 10:59 pm

    5 stars
    I have never made a spongecake before. This looks really yummy. Jam and spongecake sounds like they go perfect together.

    Reply
    • Amanda

      January 27, 2016 at 2:07 pm

      Thanks Dawn! I love spongecakes, just not plain. I like them with jam, fresh fruit, fresh whipped cream – yum!

      Reply
  3. Erin @ Thanks for Cookin'!

    January 28, 2016 at 12:44 am

    5 stars
    Thanks for that cake flour back! Never knew that. And I love that you pipe the jam in a few spots…so clever!

    Reply
    • Amanda

      January 28, 2016 at 11:19 pm

      Thanks, Erin! I used to buy cake flour but I don’t bother with it anymore – the cornstarch trick works great for me!

      Reply
  4. Di Di

    October 4, 2021 at 10:46 pm

    I just gotta ask, NO raising agent? How does that work? I thought all cakes needed either baking powder or baking soda to make em fluffy and light. It seems you don’t, go figure. We’ll Grandma just learnt something today Gonna give these a go I love sponge cake.
    Prefer it drowned in sherry and coffee flavoured cream… Just don’t tell the kids
    Di Di

    Reply
  5. DiDi

    October 5, 2021 at 3:56 am

    Hi Amanda, this is Grandma Di Di. I wrote concerned about NO raising agents.
    Well I made your cupcakes and followed your instructions to the letter & used a timer. The only difference was I increased the amount of ingreds by 4. All level measurements. They cooked and rose to resemble mini mountains went to test for doneness ready to take them from the oven…
    And that when I discovered things were not as they should be. I put my skewer into the middle of one and it was immediately obvious something was wrong. I had created small windowless buildings. They were dense and heavy.
    What had I done wrong?
    I couldn’t figure it out. Hubby said go through it with me, what did you do? My mistake was obvious to him immediately( don’tcha just hate it when a mere male can point out your mistakes) I had misread the first measurement set regarding the flour. 1/2 cup flour “or”…. My mistake was in not seeing the “or” I misread it as ‘and’.
    So too much flour, duh!
    I’ll do another batch tommorrow as it’s 8:45pm here (in NZ) and I promise to do better.
    I just thought you might like to have a laugh on me, just enjoy my senior moment. In these covid times we have to be able to laugh or we’d go nuts.
    Happy baking.
    DiDi

    Reply

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Welcome to Crafty Cooking Mama. I’m Amanda, a wife and mama loving life in beautiful Lancaster County, Pennsylvania.

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