Best Ever Scratch Yellow Cupcakes with Filling and Whip Cream

Best Ever Scratch Yellow Cupcakes with Berry Filling

2 ½ cups Panhandle Milling  Organic All-Purpose Flour
¼ cup Cornstarch
1 Tbsp. Baking Powder
¼ tsp Salt
1 cup sugar
½ cup vegetable oil
2 tsp. vanilla
3 large eggs
1 cup milk

Filling

8-12 oz. Organic Natural Raspberry or Strawberry Jam (seedless preferred)

Directions:

• Heat oven to 350°F. Line 24 cupcake cups.
• Wash and sanitize all work surfaces, hands, and utensils before handling raw flour and batter. In a medium bowl, stir flour, baking powder, and salt until well blended. Set aside.
• In a large bowl, beat sugar, oil, eggs, and vanilla with an electric mixer at medium speed until light and fluffy; beat in milk at low speed. Add flour mixture, beating well on speed 1 for 3 minutes. Divide into 24 lined baking cups.
• Bake for 15-20 minutes or until a toothpick inserted in the center comes clean (170°F). Cool completely, about 1 hour.
• Take the cupcakes out of the liners and cut/level off the tops of the cupcakes.
• Cut out the centers.
• Fill with raspberry or strawberry jam.
• Place the cut-out-center back on top of the raspberry filling. See the photos below.

For Frosting:

2 cups (1 pint) Heavy Whipping Cream

1 Small Box (3.3-9 oz.) Lemon Instant Pudding Mix*

1/3 cup seedless strawberry or raspberry jam**

Directions:

• Before making the frosting, place a stainless-steel bowl from an electric mixer in the freezer for at least an hour.
• Add the heavy whipping cream to the cold bowl.  Add remaining ingredients.
• Start on low and whip using the whisk attachment until the pudding mix is incorporated (about 20 seconds.) Increase the mixer speed to high and continue to mix until soft peaks form (about another minute.)
• When the frosting starts to come together, stop the mixer and scrape down the sides. Also, check to ensure the pudding hasn’t clumped on the bottom of the bowl. Fold the mixture a couple of times with a spoon to ensure all the pudding mix is off the bottom of the bowl.
• Turn the mixer back on for just a few revolutions.  DO NOT OVER MIX, or you will end up with frosting with more pudding consistency.

*Any flavor of the instant pudding will work.

**Jam in the frosting is optional. We used it for the berry flavor above. The picture below is of cheesecake pudding mix with no jam.