Friday, August 26, 2011

Vanilla Cupcakes with Blueberry Jam Filling

Blueberry Jam:
1c Thrive Blueberries
1/3c Thrive White Sugar
1/3c Water

Combine ingredients, stir and set aside for 10 minutes. Puree and chill.

Cupcake Batter:
1c Thrive White Flour
1/3c Thrive White Sugar
1T Thrive Whole Egg Powder
1t Thrive Baking Powder
1/4t Thrive Baking Soda
1/4t Thrive Salt
1/3c Applesauce
2/3c Water
1t Vanilla Extract

Preheat oven to 350 and grease a muffin tin. Combine flour, sugar, egg powder, baking soda, baking powder and salt. In a separate bowl, stir together applesauce, water and vanilla. Slowly add the dry ingredients to the wet ingredients and stir well.

To assemble cupcakes, put 1T cupcake batter into each of 6 muffin cups. Carefully spoon 1T of the pureed blueberry jam into the center of the cupcake batter, then spoon additional cupcake batter over the jam until it is covered and the cup is about 2/3 full. You'll have some leftover jam - store it in the fridge and serve it on your next batch of homemade bagels!

Bake the cupcakes for 15-20 minutes or until lightly browned. Remove and cool completely before frosting. For extra fancy frosting, stir a few spoonfuls of your homemade blueberry jam into your favorite vanilla frosting!

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