Everybody who knows me well knows I am a sucker for boysenberry flavored goodies. I can’t get enough of the syrup or jam when having pancakes or biscuits. I recently decided to add just a touch of boysenberry preserves from Knott’s Berry Farm to some fluffy white cupcakes. The results were scrumptious! The preserves were not only added to the batter before baking the cupcakes, but they were added to the top of each cupcake right after baking. It really helped to soak in the yummy flavor of boysenberries. The how to is below if you’re interested. I think apricot preserves would make a great cupcake too. I’ve got to try that out next time.
I love how the preserves are peeking out from under the frosting in the photo below! What a tease!!! 😉
Make a white cake mix according to the box directions using the egg white only recipe. Fill a bowl with a cup or so of preserves. Fill lined cupcake dish with a tablespoon of cake batter per cupcake. Put a single dollop of preserves using a teaspoon into the center of each cupcake. Top that with another tablespoon of cake batter. Gently tap the dish up and down on the counter to get rid of any air bubbles. Your batter should completely cover the preserves.
Bake according to the directions on your cake mix box. About 20 minutes at 350 degrees in my oven.
The moment they come out poke holes into the top center of each cupcake using a fork (about 4-6 pokes will do). Top the center of each cupcake with about 1/2 a teaspoon of preserves. Use the spoon to smooth out a tiny bit of the preserves on the top of each cupcake but leave a big glop in the middle (as shown below). Let cool completely.
Top these cupcakes with one of the following:
store bought vanilla frosting mixed with about 2 tablespoons of boysenberry preserves (as shown on the 1st photo)
plain cool whip (my favorite; photo below)
I like these topped with cool whip and served extra cold with a tall mug of hot creamy coffee. 🙂