Vanilla Cupcakes with Marionberry Frosting
based on Betty Crocker’s Dinette Cake recipe
For the cake:
2 1/2 cups flour
2 cups sugar
3 tsp baking powder
1 tsp salt
1 1/2 cups milk
2/3 cup shortening or butter
2 tsp vanilla
Heat oven to 350 degrees. Place cupcake papers in 24 muffin tin cups. Beat all ingredients in large mixer bowl on low speed, scraping constantly, 30 seconds. Beat on high speed, scraping occasionally, 3 minutes. Spoon into muffin cups. Bake for 15-20 minutes or until cupcake tops are light golden brown.
Cool completely before frosting.
For the frosting:
Oregon has marionberries everywhere you look but if your area doesn’t have them, use seedless raspberry or blackberry jam instead.
1/4 cup marionberry jam
1 1/2 cups powdered sugar
2 Tbsp milk
Blend all ingredients. If too thick, add more milk.
*I first put a thin layer of marionberry jam on the cupcakes and then piped the frosting over the jam.