Remove icing from 6 Hy-Vee Bakery white cupcakes with white icing; place icing in a medium bowl.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Transform store-bought cupcakes into custom cupcakes by combining the icing with fruit jam, then filling each cupcake with more jam for a berry-sweet treat.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 Hy-Vee Bakery white cupcakes | ||
| 1 tsp. and 4 Tbsp. Pasquale’s “Hometown” Soft Fruit Jam, divided | ||
| 1 c. Hy-Vee powdered sugar | ||
| Fresh raspberries, for garnish |
Things To Grab
- Offset spatula or butter knife
- Medium bowl
- Small silicone spatula
- Pastry bag fitted with medium star-shape piping tip
- Small microwave-safe bowl
- Spoon
Directions
Scoop and discard ½ tsp. cake from top center of each cupcake. Spoon 1 tsp. Pasquale’s “Hometown” Soft Fruit Jam into center of each cupcake.
Stir together reserved icing, 1 cup Hy-Vee powdered sugar and 2 Tbsp. additional jam. Spoon icing into a pastry bag fitted with a medium star-shape piping tip; pipe onto cupcakes.
Drizzle with an additional 2 Tbsp. warm jam; garnish with fresh raspberries, if desired.