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getting a blob of jam to stay put in a cupcake
Didn't work the jam sank.
So this time I popped the jam on top of all the cake mix in a paper case.
Still sank to the bottom of the papercase.
Infuriating me now
How can I get a teaspoon of jam to stay in the middle of a blasted cupcake?
Any thougths or theories on why it won't stay put?
Comments
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Try putting the bottom part of the mix in, then putting a thin layer of flour where the jam will go, then pop the jam on the flour and pour more mix over it.
If it were fruit I'd say coat the fruit in flour, but as it's jam that'd be d4mned hard to do, so try a layer of flour the thickness that a coating would have been.
Just to be doubly sure, a quick sprinkle of flour on top of the jam probably wouldn't go amiss either.0 -
Either your cake batter os too thin, or your oven isn't hot enough
What recipe did you use
My recipe for fairy cakes is thicker than that for sponge cake; if that's the case I can post my recipe 
Penny. x:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
I put jam in the middle of muffins. It always sinks on me too. The kids don't care though so I don't worry.0
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This happened to me once so I half filled the muffin case with mix, bunged that in the oven for a couple of minutes, took it out, added the jam and filled the case up to the top with mix before returning to the oven. They worked absolutely fine.0
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Ooh good idea Haribo:THariboJunkie wrote: »This happened to me once so I half filled the muffin case with mix, bunged that in the oven for a couple of minutes, took it out, added the jam and filled the case up to the top with mix before returning to the oven. They worked absolutely fine.0 -
bake your cupcake first then cut a round out of the top,put you jam in then put the round bit back on (you'll need to trim a bit off if you want a flat finish for icing though)0
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I use a piping bag with a nozzle attachment on the end to "inject" the jam into the cake after it's cooled. Works for chocolate fillings too.Val.0
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inject it in as above:j:j:j0
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It's to do with the sugar, I think. Mum always washes glace cherries with boiling water before she puts them in cakes to wash the sticky coating off as that's what makes them sink. Apparently.0
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I think my mum used to freeze stuff to do this, ice cubes of fillings?
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