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Sep 12, 2011

{Plum-Perfect Cupcakes}

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I shared this recipe at Snips & Spice a little while back.
If you haven't made them yet.... do it!  They are delicious!
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I’ve been toying around with the idea of a plum cupcake for a while now, and decided this was the perfect chance to experiment.
I have to say that I think these turned out really tasty. They have a plumb-perfect blend of sweetness {from the frosting} and tartness {from the filling}.

You’ll need to plan ahead a little for this recipe…the plum sauce takes about 10 minutes to make and at least an hour to chill in the fridge before it is cool enough to use.

{Plum Perfect Cupcakes}
1 white cake mix
3 fresh plums
8 oz cream cheese
1 cube butter, room temp
3 Tbsp prepared plumsauce (see below)
1 tsp vanilla
7-8 cups powdered sugar (approx 2 lbs)
First, you will need to make your plumsauce filling. Cut fruit (with skin) from the pit of 3 fresh plums and process in a blender or food processor until the skins are chopped and blended in. Pour into small saucepan, and simmer for about 10 minutes, until the texture resembles that of applesauce.
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Pour into separate bowl and refrigerate for one to two hours, until sauce is cool to the touch. To speed up the process, stir sauce a few times while it is cooling.
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Next, preheat your oven and mix cake batter according to directions. Fill cupcake liners 1/2 full, and bake for about 15-17 minutes at 350. My mix made 30 cupcakes.
Allow cupcakes to cool.
Reserve about 3 tablespoons of cooled plum sauce to add to your frosting.

To fill cupcakes, pour remaining plum sauce into a pastry bag with a round tip, stick tip directly into the center of the cupcake, and squeeze a little sauce into each one.
filled cupcake 1
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Once filled, your cupcakes are ready for frosting.
This recipe makes a large amount of frosting, because I like to swirl big heaps of it onto my cupcakes. Feel free to halve the recipe if you don’t want as much on yours.
{Frosting}
Mix cream cheese, butter, 3 Tbsp plumsauce, and vanilla with hand mixer until well-blended. Slowly add powdered sugar one cup at a time until thick enough to pipe and hold up.
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Frost, Decorate, and Enjoy!

-Tammy

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