Veronica:

You can also try injecting the jam into the center of the cupcake with a large poultry syringe.

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Veronica,

One alternative is to wait until the cupcakes are finished baking and cooled, then cut a "cone" shape out of the their tops and pipe or spoon the jam filling in. Then replace the cone "plug." When you put the topping on, it will cover any slight mess created by the jam going in. This may not get you as much jam filling, but it's a good solution to your problem. You can cut the cone hole as large as you want, of course, as long as the cupcake's structure isn't compromised.

Sometimes cupcakes are also filled from the bottom, but the jam can still leak in that instance.

Zach

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Rose

I have to admit "The Bread Bible" has become (no pun intended) a staple in our house. I am now on the quest for the perfect Graham Cracker. I have read various recipes calling for graham flour, whole wheat flour, All Purpose Flour and Pastry Flour. I am on the quest for a flaky yet cinnamon/sugar dance in my mouth. Crunch yet light and sweet yet slightly tangy (like molasses or ginger snaps). Whole Foods makes these Graham Cracker Chocolate Sandwiches which are just delicious. I am hoping to try and create that at home. Do you have a tried and true Graham Cracker recipe? Thanks for inspiring me to make my own bread and I promise to never ever buy a loaf in a store again!
Thanks!
Kevin

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Hi Rose!

(Hope you are having a wonderful vacation and i apologize for interrupting it!)

I have to confess i cheated on you. Yes, i made cupcakes with a cake recipe that is not from the cake bible (something i rarely -if ever- do). Blame the good photography on this month's bon appetite cover. Anyways... these cupcakes have a jam filling and after i was done baking them (and stuffing my mouth with one of them), I noticed all the jam had migrated to the bottom of the ramekin... that made them a little messy to eat and not so picture perfect if you know what i mean. I think the baking power bubbles probably pushed the jam down... but I was wondering if you know of any tricks to solve this problem... I will admit that i did not use the self-rising flour that the recipe called for, instead i used cake flour plus the correct amount of baking powder and salt. Maybe that was the problem?

Anyways, if and when you have a minute, i'd appreciate any advice.... THanks again and look forward to seeing the new book!!

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Oh Rose, enjoy ur trip and I wish you success on the photos and DVDs.

Will mis ya!

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Hi Rose! I hope you enjoyed your dinner tonight at Gilt. I was in the pastry kitchen helping David plate up your desserts. He was very excited to have you in the restaurant. Enjoy your skiing!

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oops...it came up anonymous. The previous message was left by me (Bill)...so again...enjoy your trip!

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Dear Rose:
Have a wonderful trip...you really deserve it! And best of luck with the photos and the DVD's...how exciting for you. I can't wait for it all to come out...but until then there are still recipes in your books that I haven't gotten to...so the exploration of your wonderful repertoir (spelling?) continues.

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