Strawberries and Cream Cupcakes by The Maya Kitchen

Cupcakes:
1 1/4 cups            Maya All-Purpose Flour
1/2 teaspoon        baking soda
1/4 cup                butter
1/4 cup                sugar
1                         egg
1/4 cup                milk
1/2 cup                strawberry jam
1 1/2 teaspoons   lemon juice

Strawberry Whipped Cream:
1/3 cup                strawberry jam

1 cup                   whipping cream
                           strawberry jam, as needed for filling


Procedure:
      Prepare cupcakes. Preheat oven to 350F177C. Line a 3 oz. 12-hole muffin pan with cupcake liners. Set aside.

     In a bowl, combine flour and baking soda. Set aside. In another bowl, cream butter and sugar until fluffy. Add egg and beat well. Add the dry ingredients and milk. Blend well. Stir in strawberry jam and lemon juice and mix until well combined. Pour batter into the prepared pan, up to 2/3 full. Bake for 20 mins or until don. Allow to cool.

     Prepare whipped cream.Stir strawberry jam to soften. In a mixer bowl, beat whipping cream until stiff. Fold in strawberry jam.

     To assemble, make a small hole at the center of the cupcakes and fill with strawberry jam. Pipe strawberry whipped cream on top.

Yield: 10 cupcakes