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Submitted by Emma Lauchheimer
1 and 1/2 cups sugar
1/3 cup butter or margarine
1/4 cup of oil
2 large eggs
1 tablespoon pure vanilla extract
1 and 1/2 cups all-purpose flour
1/2 teaspoon table salt
1 and 3/4 teaspoons baking powder
3/4 cup milk or soy milk
1 and 1/2 tablespoons plus 1/2 teaspoon jelly, divided
1 tablespoon orange juice
1/4 cup powdered sugar
Preheat oven to 350 degrees Fahrenheit.
Line muffin pans with 18 paper liners.
In a medium bowl with mixer at medium speed, beat in sugar, butter/margarine, and oil until creamy. Beat in eggs and vanilla.
In a medium bowl, combine the flour, salt, and baking powder. Stir with a fork. Add into the creamed mixture. Stir in the soy milk/milk, one and a half tablespoons jelly, and orange juice. Mix until batter is smooth.
Fill each muffin cup two-thirds the way full with batter. Take 1/2 teaspoon of jelly and mix it into each muffin cup. Bake for 23-25 minutes, until a toothpick inserted in center comes out clean and tops are golden.
When cool, stick a (narrow-mouthed) funnel through the cupcake and fill the hole with jelly. Put powdered sugar in a funnel and shake the funnel.
Yield: 18 cupcakes
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