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Categories:
cake flour all-purpose sugar baking soda salt unsalted butter canola oil low-fat buttermilk egg egg white vanilla grape jelly
Viewed: 26 - Published at: 6 years agoIngredients
- 1 1/4 cups cake flour
- 1/2 cup all-purpose flour
- 1 cup sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/4 cup canola oil
- 1 cup low-fat buttermilk
- 1 large egg
- 1 large egg white
- 1 teaspoon pure vanilla extract
- 1 1/2 cups grape jelly, plus more for garnish
Method
- Preheat oven to 350°. Place 35 miniature muffin cup liners in miniature muffin tin.
- Place flours in a medium bowl. Sift sugar, baking soda, and salt into bowl.
- Whisk butter and oil in a bowl. Add buttermilk and next 3 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.
- Fill liners three-quarters full, and bake in middle of oven about 15 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer cupcakes to a wire rack to cool.
- Pipe about 1 tablespoon of grape jelly into tops of cupcakes with a round-tipped pastry bag.
- Pipe frosting onto cakes with a star-tipped pastry bag. Garnish with a dollop of jelly.
