Reviewed: Oct. 10, 2011

I LOVED these. While it's sort of strange, it was a nice departure from the normal yellow/white/chocolate cupcake. I made them with my grandmother's homemade strawberry jelly. YUMMY!

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Reviewer:

KENGIEB

Cooking Level: Expert

Home Town: Franklin, New York, USA

Living In: Raymore, Missouri, USA

Reviewed: Sep. 16, 2011

My cakes unfortunately turned out a little drier than I like. However, the girls at the Casino loved them. I filled each one with strawberry jam to moisten them up a little.

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Reviewer:

Shirley

Reviewed: Jul. 5, 2011

frosting was great!! cupcake... eh.... is the best I can say. not horrible but not as sweet as I would like

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Reviewer:

cathystan

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jun. 23, 2011

Super moist! I used about half the icing sugar for the frosting and had more than enough icing for the batch.I also substituted strawberry extract for vanilla. Delish!

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Reviewer:

kjonesme

Reviewed: Jun. 19, 2011

What a delicious cupcake! Very moist and soft. I didn't have strawberry extract so I just used vanilla. I found some delicious homemade strawberry jam at the farmer's market and used that instead of raspberry jam. Instead of beating the jam into the batter, I folded 1/4 cup in before placing into the cupcake pan. This way it it has streaks of jam running through. After baking, i took a knife and took a little hole out of the middle then I warmed up the other 1/4 cup of jam for 10 seconds in the microwave and filled each cupcake. My peanut butter frosting I used 1/2 cup butter, 1 1/4 cup peanut butter, 1 1/2 cup pwd sugar, and 3 tbsp of heavy whipping cream.

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