Elki makes great sauces and jams—which we sell. We took their recipe for lingonberry cake and modified it to make these berry cupcakes. (You can see the lingonberry cake recipe here.)
Madalyn Luthy of Love at First Bite Cupcakes decorated these for us. She put lingonberry jam on each cupcake, then piped on pink buttercream frosting and topped them with red balls of rolled fondant to look like berries. She used Americolor Super Red Food Color Gel for the color. To get the sugar to adhere, she dipped them in water before rolling them in granulated sugar.
We suspect that this recipe would also be good with other berry jams such as loganberry jam or bodacious berry.
What you’ll need:
- A standard 12 cup muffin pan, a jumbo muffin pan, or a mini muffin pan.
- Paper liners for muffin pans. The Prepared Pantry sells paper liners for jumbo muffins, standard paper liners, and paper liners for mini muffins.
The Berry Cupcake Recipe
3 cups cake or pastry flour
1 tablespoon baking powder
1 cup butter
2 cups granulated sugar
1 teaspoon vanilla
2 teaspoons raspberry flavor
4 large eggs
1 cup Elki Lingonberry jam
4-5 drops of Americolor Super Red Food Color Gel
Preheat the oven to 350°.
- In a small bowl, whisk together the flour and baking powder and set aside.
- With your stand-type mixer, cream together the butter and sugar until smooth. Add vanilla and flavor.
- Add the eggs one at a time and beat them in.
- Beat about one-third of the flour mixture into the egg and sugar mixture. Add about one-half of the jam and beat in. Repeat with another third of the flour, half of the jam and then the final third of flour. Add some foor color to make your batter a dark pink or light red color.
- Line a muffin pan with paper liners. Divide the batter between the cups.
- Bake for 14 to 16 minutes for a standard 12 cup muffin pan or until a toothpick inserted in the center of a cupcake comes out clean. (You may use a jumbo muffin pan for larger cupcakes or a mini cupcake pan for smaller ones. Jumbo cupcakes will take longer to bake and mini cupcakes will take less time.) Remove the cupcakes to a wire rack to cool. Frost with butter cream frosting once completely cooled.
These cupcakes were beautifully decorated by Madalyn Luthy of Love at First Bite Cupcakes. She put some leftover lingonberry jam on each cupcake, then piped on some pink buttercream frosting and topped them with red balls of rolled fondant that were rolled in water then sugar.