Jelly Filled Cupcakes

Orange Zest, Glazed, Jelly Filled GF Cupcakes for Hanukkah

Being a gluten free family sufganiyot, jelly filled doughnuts, is not a dessert we can partake in for Hanukkah - at least not until I get brave enough to attempt to make gluten free doughnuts. 

The holiday season is a combination of exciting and exhausting.  Maxed out on fun the girls and I zoned out watching one of our favorite shows on the food network, the Cupcake Wars.  The girls are always joking we should have our own cupcake wars.  Beezus insists that daddy "can make our display and we can invite the book club ladies over to judge".   Cupcakes have become a bit of a family weekend tradition in our house.

Once I tucked the bugs into bed it dawned on me, that we could make jelly filled cupcakes!  This of course seems a natural and obvious extension - however, it had to dawn on me.  ;-) 

I spent a good deal of time online looking for a jelly filled cupcakes recipe I could convert; however, most recipes demand solely yellow cake as a base for the jelly filled cupcakes.  I felt that this might be a bit boring.  So, I consulted with Martha Stewart's cupcake book and found a jelly filled cupcake recipe that utilized orange zest.  This sounded more fun.

Below are our Orange Zest, Blue Glazed, Jelly Filled GF Cupcakes.

Ingredients:

1 cup (2 sticks) unsalted butter, rm temp

3 cups Jules GF Flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

2 teaspoons finely grated orange zest

4 large eggs, separated, rm temp

1/2 cup milk

Strawberry Jelly - GF

Directions: 

1.  Preheat oven to 350 degrees.  Whisk together in bowl GF flour, baking powder, and salt.

2.  Mix in kitchen aid on medium high speed, cream butter, sugar, and zest - until pale and fluffy.  Add yolks one at a time.  Reduce low speed add dry ingredients alternating with milk till all ingredients are added and mixed together.

3.  In another bowl with mixer whisk egg whites together until they are sufficiently peaked.    Gently gold into batter. 

4.  Place butter into lined cupcake sheets so that the batter is 1/4 filled.  Create indent and spoon 1/2 - 3/4 teaspoons jelly.  Cover jelly with a batter so the liners are 3/4 filled.

5.  Place in oven for 40 minutes.

Icing:

I have decided that I am not fond of Martha Stewart's Icings.  Stewart as a tendency to use so much butter that an instantaneous heart attack is not entirely improbable. So I took her idea and just did it my way...

1 1/2 cups powdered sugar

2 teaspoons milk

1 mini orange squeezed for juice

Mix- adding sugar or milk for right consistency.  I wanted to glaze - so I made it rather liquidity - however, in a rush I let it get too liquidity.

Notes:  I find that Jules Gluten Free All Purpose Flour is not a great 1:1 ratio.  I have consulted with other gluten free cooks and found that a 3/4:1 ratio is better. 

The whole family enjoyed these cupcakes - despite the girls saying any cupcakes filled with jelly they would never try.  I find they get brave once the cupcakes are actually in front of them.  The family decided to eat them cupcake wars style with forks and commentary.  I put up with the commentary till my man joined in and then I said, "well, you can make them yourself next time!"

Another Link to Hanukkah Cupcakes:
kveller (A Jeiwsh Twist On Parenting)