Raspberry Freezer Jam topped Dark Chocolate Cream Cupcakes with Swiss Meringue Buttercream Frosting

If there is one place I usually like to stay in the car while my husband visits, its Lowes. Maybe its because it is all about everything except food. Whatever the reason, on one of his recent trips I was forced to go in with him. I forget why, I think it was to pick something out for the yard. While heading to the outdoor section, I came across a display of jamming equipment and noticed pectin specifically designed for freezer jam. Score! I am so following in my Dad's footsteps and making freezer jam this year. Last year, using his fresh from the garden strawberry freezer jam, I made Jeff's Strawberry Freezer Jam filled Vanilla Cupcakes which tasted just like strawberry shortcake. Yum!

So far this summer, I've made strawberry, strawberry-peach, cherry, raspberry-strawberry, raspberry-strawberry-blueberry, and raspberry freezer jam. Boy does it taste fresh and delicious! And you won't believe how easy it is to make! Rise fruit, add sugar, add pectin. Stir for 3 minutes, let set for 30. Freeze, thaw, enjoy!

So, with my raspberry freezer jam, I present a cupcake inspired by my Grandmother's memorial cake, Dark Chocolate Cream Cupcakes topped with Raspberry Freezer Jam and Swiss Meringue Buttercream Frosting. These are for you Grandma.

Dark Chocolate Cream Cupcakes
Preheat oven to 375 degrees

1 box Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
1/4 cup of flour
3 eggs
1 1/3 cups of water
1/3 cup of vegetable oil
1 cup sour cream

1. Add mix and flour to mixing bowl. Mix on low speed for 30 seconds.
2. Add remaining ingredients. Mix on low speed for 30 seconds.
3. Increase to medium speed for 1-2 minutes.

Fill liners about half full. These suckers rise! Bake for about 15 minutes. Set aside to cool. Makes 24 cupcakes. Core cooled Cupcakes and add a spoonful of Raspberry Freezer Jam (recipe to follow).


Raspberry Freezer Jam

1 2/3 cups washed fresh raspberries

2/3 cup sugar or sugar substitute

2 tbsp instant pectin

1. Combine pectin and sugar in bowl.
2. Add fruit. Stir for 3 minutes.
3. Add to freezer containers leaving 1/2 inch of space at the top.

Makes 8 oz of jam (2 half pint containers). Store in freezer for up to a year or in refrigerator for up to 3 weeks. 

Swiss Meringue Buttercream

4 large egg whites

1 1/4 cups sugar

1 1/2 cups unsalted butter, at room temperature, but cold

1/4 tsp salt

1 tsp vanilla bean paste
1 tsp vanilla extract

1. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Do not let the bottom of the bowl touch the water. 
2. Whisking frequently, until the mixture reaches 150° F. (About 8 minutes)
3. Transfer to stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, mixture is shiny and glossy, and has cooled to room temperature. (The bowl should be cool to the touch.)
4. Reduce the speed to medium and switch to paddle attachment and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. 
5. Add vanillas and blend until smooth. (This time the frosting looked very soupy) *If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)
6. Add salt. Continue to blend for another 30 seconds. You are done!