“Better Than A Jelly Krimpet” Cupcakes

You ever make something by accident that turns out to be so amazing you forget what your original plan was?? Maybe that’s just me, but that’s exactly what happened to me yesterday. I set out to make a raspberry and white chocolate mousse cupcake, but the chocolate mousse recipe I was following was a dud. It turned out runny and tasted awful so my plans quickly changed. As I was getting ready to prepare the icing for my cupcakes, my husband decided to taste a non-iced cupcake that had raspberry filling and proclaimed that it was “better than a jelly krimpet”. So I decided to test it out for myself and was pleasantly surprised to find out that it was!

So if you’re a fan of jelly krimpets then you will absolutely love these cupcakes. They are so easy to make, you’ll feel like you skipped a step (or two) in the process. Enjoy!

“Better Than A Jelly Krimpet” Cupcakes

Ingredients:

French Vanilla Boxed Cake (I used Betty Crocker)
12 oz Jar of Seedless Raspberry Jam (Smucker’s)
Confectioners Sugar

Instructions:

1. Make cake per box instructions.

2. After cupcakes have cooled, use a paring knife to cut out a circular cone shape from the top. Trim the point off of the cone to make it flat. This will help the piece fit back on the cupcake once it’s filled.

3. Scoop out half a jar of the seedless raspberry jam and sprinkle with confectioners sugar. Add more sugar according to taste preference.

4. Spoon jam into cupcake and cover with cupcake piece.

5. Scoop remaining raspberry jam into a ziploc bag. Trim a very small opening on the end and drizzle over the top.

6. Keep refrigerated and enjoy!