Moonlight Cupcakes
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 30 minutes
Makes a dozen cupcakes
Degree of difficulty: easy to medium
- 1 1/2 cups/220g/7.7ozs white sugar
- 3/4 cup/185ml//6.5flozs canola oil
- 3 eggs, at room temperature
- 3/4 cup/185ml/6.5flozs milk
- 2 tsp pure vanilla extract
- 2 cups/300g/10.6ozs cake flour*
- 1/2 cup/50g/1.7ozs cocoa, sifted
- 2 tsp baking powder
- 1/4 tsp salt
- About 1 1/2 cup apricot or peach jam
- You will also need a small moon cutter
Step 1 - Preheat oven to 180C/350F and line a cupcake baking pan with paper liners. With a whisk, whip the sugar and oil together in a large bowl for a minute. In a jug measure the milk and then whisk the eggs and vanilla in. Whisk into the egg mix until well combined.
Step 2 - In a separate bowl, mix together flour, cocoa, baking powder, and salt. Gradually beat dry ingredients into wet until just combined, making sure not to over-mix. Place into a jug and pour into the cupcake liners stopping just 4mm or 1/8 inch under the top. You want these to puff up to make a nice dome. Bake for 30 minutes or until a skewer inserted comes out clean. Allow to cool completely.
Step 3 - Using a sharp knife, slice off the tops of the cupcakes reserving the tops. Spread a teaspoon of jam on the cut area and then turn the top upside down. Cut with a cookie cutter and than replace the top back on the cupcake.