Blueberry Pomegranate Sponge Cupcakes

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PREP TIME: 45 MIN

COOK TIME: 25-30 MIN

TOTAL TIME: 1HR 10MIN

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I love finding delicious jams to help me create the most unique cupcake flavors! Grab a cup of tea and lets have cake!

Ingredients

Sponge Cake

• 1 Cup All Purpose Flour
• 3/4 Cups Cake Flour
• 1 1/2 Cups Sugar(Blended)
• 2 Tsp Baking Powder
• 1/2 Tsp salt
• 3 Eggs
• 1 Egg White
• 1/2 Unsalted Butter
• 1 Cup Milk
• 1 Tbsp Vanilla
• Blueberry Pomegranite Stonewall Kitchen Jam

Vanilla Buttercream

• 1 1/2 Cup Unsalted Butter
• 3 Cups Sifted Powdered Sugar
• 1 1/2 Tsp Vanilla
• 2 Tbsp Milk

Simple Syrup

• 1/2 Cup Sugar
• 1/2 Cup Water

Instructions

Sponge Cake

1. Preheat Oven to 350F and prepare your cupcake pand with the cupcake liners. Makes 24 cupcakes.
2. Bring water to a boil. I use a 2 Qt Sauce Pan. You’re going to want to fill it about 3/4 of the way you want to make sure you don’t have water going over when you insert your mixing bowl.
3. Add your eggs to your mixing bowl and using the pan as a double boiler for your mixing bowl whisk until combined. Quickly add your sugar. This step is crucial you don’t want your eggs to begin to cook because the bowl will get hot very quickly.
4. Whisk your eggs and Sugar until Combined well. Continue to stir your Eggs to avoid them cooking. When the sugar is melted you’re ready for the next step.
5. Remove egg and sugar mixture and beat on a stand mixer with the whisk attachment on High Speed for 6 minutes. While your eggs are mixing you’re going to want to melt the butter and milk together either on a pan or microwave.
6. The mixture will become thicker and lighter in color. This is called the ribbon stage.
7. On a separate bowl sift together the flour, baking powder and salt and incorporate to your ribbon stage eggs and sugar in two additions whisking together but do not over mix.
8. Add Vanilla to your butter and milk and on the bowl where initially you had your flour you’re going to move half of your batter from the bowl.
9. Add your milk and butter mixture to the separated bowl with the batter and whisk until combined. Then you will add that mixture to the other portion of the batter that was left on your mixing bowl. Whisk until combined but do not over mix we want a soft moist cake.
10. Bake for 15-17 mins or until a toothpick comes out clean it will be a beautiful light color.
11. Allow cake to cool.

1. In a stand mixer with a paddle attachment beat your butter on high speed for 3-5 minutes.
2. Add vanilla. In low speed add your sugar one cup at time. Add milk in bewtween sugar additions. When blended bring speed to Med-High and mix for 3-5 mins until soft and fluffy.

Simple Syrup

1. In a sauce pan in medium heat add both sugar and water and it comes to a boil. Once sugar dissolves completely the syrup is done. Put aside on a heat safe bowl and allow to cool completely.

Assembly

To add jam remove part of the center of the cake,. You can use a small spoon or the back of a piping tip. Remove about 1/3 of the way down and add some simple syrup first remember sponge cake is dry it needs the syrup. Next add your jam and pipe with your buttercream to seal! Garnish with more berries or even cookie crumbs!

I advice you chill your cake before stacking it.

Lasts up to 5 day refrigerated. Take out to room temp one hour before eating for better texture!

Top with fresh fruit,caramel sauce, jams this cake is so versatile and just so delicious with so many different toppings.

Share your pics with me on social media! #sweetmelibakery