Claw Mark Cupcakes

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350°F. Line 24 muffin tins with cupcake liners and set aside.
In a large bowl, mix together flour and baking powder. Set aside.
In bowl of a mixer, beat butter and sugar on medium speed until light and fluffy,
about 2 minutes. Add eggs one at a time, beating well after each. Add vanilla.
With mixer on medium low, add flour and milk alternately, starting and ending with flour mixture and scraping bowl as needed. Fill muffin tins 2/3 full.
Bake for about 15 minutes or until center of cupcakes spring back when lightly touched. Remove from oven and let cool completely on a wire rack.
Prepare frosting: In bowl of your mixer, beat butter, cream, and vanilla on medium speed until combined. With mixer on low, slowly add powdered sugar until just combined. Increase mixer speed to high and beat for one minute, until light and fluffy. Using a piping bag or a re-sealable sandwich bag with a corner snipped off, pipe a mound of frosting on each cupcake. Chill frosted cupcakes for at least one hour, until frosting is firm.
In a small bowl, whisk raspberry jam and light corn syrup together. Press a small sharp paring knife into frosting of each cupcake 3 or 4 times, creating triangular indentations that resemble claw marks. Spoon raspberry jam mixture into each indentation.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Kristan Roland @bakescupcakes.

Rate & Review