It was that time of the month again…
GIRL’S DAY! I bet you all thought I was going somewhere else with that for a second there 😉
Yup, my favorite girlies in the world were back and we finally got in our long over due tea party date. I’m talking plates of pastries, cups of tasty tea, and…lots of gossip of course 🙂
As with all our tea parties, the hardest part about the entire process is choosing what to make!
I mean there are just so many options out there! Cookies, cupcakes, muffins, loafs, cakes, pastries…
But for once, we decided to agree on what we were going to bake up beforehand so we wouldn’t have to spend time being indecisive the day of.
After a few days of me posting up ideas, we finally decided to make cupcakes! Except these weren’t going to be just any cupcakes…they were going to be jam injected ones!
Okay, to be fair we weren’t always going to stick a huge needle into these poor little fellas’…but I saw Oracle’s giant fluid rinsing syringe lying around her house the other day when I was there for brunch and suggested that she bring it to the tea party!
And thus…these injected cupcakes were born!
But hey, just because we had the upper-hand here with the giant syringe and all didn’t mean that these cupcakes made it any easier for us.
They ended up being quite exhausting to make!
First you had to cool them…then you had to dip them…then set them out to dry….and then you had to do it all over again just to make sure that they were fully drenched in sugary goodness.
And since I didn’t intend on there being enough batter to make THIRTY-SIX of these mini cupcakes….we sort of started to run out of racks to put them all during the drying process…
But in the end we did loads of problem solving and I ended up using steamer racks too!
Anyhow, the moral of the story was that maybe next time we should get bigger racks before we do anymore crazy baking 😉
Ingredients (makes 36 mini or 12 large)
1 3/4 cup flour
1/2 cup sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup oil
2 tablespoons plain yogurt
1 cup buttermilk
1 teaspoon vanilla
1/2 cup jam of choice (we used plum, grape and strawberry)
1 cup icing sugar
2 tablespoons milk
1. Sift the flour, sugar, baking soda, and salt into a large bowl.
2. Stir in the oil, buttermilk, eggs, yogurt, and vanilla. Mix until just combined.
3. Divide batter into muffin tins and bake at 350F for 15-20 minutes until golden brown or until wooden pick inserted in center comes out clean.
4. When the cupcakes are done, take them out and let them cool for 30 minutes.
5. Pipe or inject 1 – 2 teaspoons of jam into the cupcakes.
6. Prepare the glaze by combining the icing sugar, and milk together. Dip the tops of the cupcakes into the glaze and let set before indulging.