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Chocolate and Quandong Cupcakes with Quandong Cream Cheese

Quandongs are one of my most loved native Australian flavours - this wild peach has a gorgeous deep pink colour, and a delicious tart yet sweet taste that I adore. My kids love Quandong Jam, that classic preserve, and recently I came up with the idea of making cupcakes with a nod to Black Forest Cake, but simpler and with a native Australian twist.

This chocolate cupcake recipe is tweaked from the classic Chocolate Simplicity Cake my mum made when we were kids. The 'icing' is a sweetened cream cheese, rather than the butter mix of a true icing recipe - I love the cream cheese taste. You can also use your own favourite cupcake recipe, or even try it with a vanilla cake for a totally different flavour!


1 cup plain flour
2 tsp baking powder
1/2 cup cocoa
1 cup sugar
1/2 cup milk
2 eggs
1 tsp vanilla extract
1/2 cup melted butter
1/4 cup Quandong Jam

250g block cream cheese
1 cup icing sugar
2 tbsp Outback Pride Quandong Jam

  1. Preheat oven to 180 degrees celsius. Line a cupcake tray with paper liners.
  2. In a mixing bowl, combine flour, baking powder, sugar and cocoa. Add eggs, vanilla extract and gradually pour in milk while stirring.
  3. Add the melted butter to the mix, and stir well to combine.
  4. Spoon the cake mix into the cupcake liners, taking care not to over fill.
  5. Place the cupcakes in to the preheated oven, and bake for 18-20 minutes, or until cooked through. Allow to cool slightly before turning out onto a wire rack.
  6. Meanwhile, use an electric beater to whip the cream cheese until softened. Add the vanilla extract and icing sugar, then mix well. When the cream cheese is smooth and light, add the Quandong Jam and mix again to combine.
  7. When the cupcakes are cool, use a teaspoon to remove a round cap from each top. Spoon 1 teaspoon of Quandong Jam into each cupcake, and then replace the cap.
  8. Top each cupcake with the Quandong Cream Cheese, and enjoy!
Makes 12 cupcakes

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