Mix the dry ingredients
Beat the wet: cream butter and sugar, then add the eggs and vanilla.
Add the jam and beat again until smooth
Add the dry to the wet and gently fold until just combined
Fill cupcake molds about half way and top with a small dollop of jam. Do not overfill!
Bake at 350F for 10-15 mins. The cake will sink in the center as the dollop of jam sinks, creating a bowl
Once completely cooled, fill with whipped cream, ice cream, instant pudding, fruits etc. Makes about 12 cupcake bowls Enjoy!
- 1.0c Whole wheat flour
- 0.0tsp Baking soda
- 0.0tsp Baking powder
- Pinch of salt
- 2.0 Eggs
- 0.0c Butter or shortening
- 1.0tsp Vanilla extract
- 1.0c Apricot jam (or your favorite jam)
- This is a high altitude recipe