Spring Blossom Cupcakes | CHURINGA FRECH JEWELRY

For the Cupcakes:

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
4 tablespoons butter, at room temperature
1 large egg
1 teaspoon Mexican vanilla
3/4 cup whole milk
1/4 cup peach jam

Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the milk and peach jam and stir again until almost combined. Add the rest of the flour and stir until all the ingredients are mixed in.

Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool completely.

For the frosting:

1 cup butter (softened)
1 t Mexican vanilla
4 c confectioners’ sugar
2 T milk
2 T peach jam

In a large bowl, cream together the butter, jam and vanilla. Blend in confectioners’ sugar, 1 cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

From the kitchen of: Robin, Production Manager