Adding jam to the icing not only colours it beautifully but also adds a berry flavour. These cupcakes look quite elegant and make an easy yet special finish to any summer event.
- Portion size 24 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Method
In large bowl, beat together icing, raspberry jam and blackberry jam.Using piping bag fitted with large star tip, pipe icing onto tops of cupcakes. Top each with blackberry.
Nutritional facts Per cupcake: about
- Fibre 1 g
- Sodium 239 mg
- Sugars 50 g
- Protein 2 g
- Calories 456.0
- Total fat 22 g
- Potassium 104 mg
- Cholesterol 35 mg
- Saturated fat 9 g
- Total carbohydrate 65 g
%RDI
- Iron 9.0
- Folate 15.0
- Calcium 1.0
- Vitamin A 11.0
- Vitamin C 2.0
