A brown package arrived a few weeks back, filled with red gingham lidded Golden Plum Preserves from Bonne Maman. The kids and I slathered the preserves on toast, spooned it over giant slices of brie on crispy crackers, and make pumpkin cupcakes stuffed with the golden fruit jam right in the center of it all.
The package arrived as part of the Bonne Maman Golden Plum Preserves Pinterest Contest. Click on this linky link right here and see what a handful of fave bloggers have created with the delicate little wonder that is a jar of perfect preserves. Vote on your favorite recipe by “liking” it on Pinterest,sign up for Bonne Maman’s online newsletter and leave me a comment. Finish off those three tasks and you’ll be entered to win a gorgeous gift set of Bonne Maman preserves.
If you’re anything like me, there’s no end to the amount of pumpkin recipes you can stuff into your face before peppermint season hits. Because, come December, peppermint season must take command on one’s life for at least a 30-day period. In the meantime, nab up a can of pumpkin puree and get your cupcake on. These pumpkin cuppies, stuffed to the gills with Bonne Maman’s seasonally perfect Golden Plum Preserves are just pretty, pretty. And yummy, yummy.
Don’t ask why I just went all 1993 Little Caesars commercial on you. Sheesha! Sheesha!
One Cheeky Kitchen reader will win a 3-Pack Gift Set of Bonne Maman Mirabelle, Fig & Strawberry Preserves.
To be entered to win this giveaway:
Golden Plum & Pumpkin Cupcakes
For the Cupcakes:
1 stick butter
2/3 cup brown sugar
2/3 cup sugar
1 cup pumpkin puree
1 tablsepoon pumpkin pie spice
1 teaspoon baking soda
2 cups flour
1/2 cup milk mixed with 1 tablespoon white vinegar
For the Filling & Frosting:
12 teaspoons Bonne Maman Golden Plum Preserves
4 tablespoons coconut oil, softened but not melted
1 stick butter, softened but not melted
10 cups powdered sugar
1 teaspoon vanilla
1/4-1/3 cup milk
raspberries for garnish
Preheat oven to 350 degrees. In a large bowl, combine the butter, eggs, sugars, and pumpkin. Beat until well combined. Add the pumpkin pie spice, baking soda, and flour. Beat until combined, then add the milk mixture. Beat the batter until all ingredients are well incorporated. Spoon into 12 standard-sized muffin cups lined with cupcakes wrappers. Bake in preheated oven for 18-22 minutes, or just until the center of each cupcake springs back to the touch. Cool completely before using a mini cookie scoop to gently remove a small amount of cake from the top center of each cupcake.
Spoon Bonne Maman preserves into the center of each cooled cupcake.
In a large bowl or stand mixer, beat together the butter, coconut oil, powdered sugar, vanilla, and just enough milk to create a smooth, spreadable frosting. Spoon into ziptop bags, or frosting bags fitted with the star tip. Pipe frosting over the preserves on each cupcake. Garnish with a raspberry, if desired.