All natural Strawberries and Cream cupcakes
So, I've been craving strawberry ice cream but my husband has been so busy at work by the time he gets home it's too late to go out and buy some. Last night he told me I should make a strawberry smoothie or a strawberry slush. Hmmmm, what part of IcEcReAm does he not understand? Anyhoo, so today I woke up with the same crave but decided to fix it with a sweet strawberry dessert using my homemade strawberry preserves and fresh strawberries. These babies may not look bright PINK like your store bought cupcakes but does that matter? Do we even know what they make food coloring out of? All I know is they're strawberry heaven.
1 1/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla
2 eggs (room temp)
1/3 cup oil (I used olive oil)
1/2 cup plain yogurt (room temp)
1/2 cup strawberry preserves or jam (room temp)
Preheat your oven to 350*.
Sift your flour and baking powder in a large bowl. Set aside.
Beat your eggs and sugar until light and fluffy. Add the yogurt, vanilla extract, and strawberry preserves and mix until combined.
Blend in your flour in 3 seperate portions just until combined but making sure not to overmix the batter.
Fill cupcake liners 3/4 up and bake for approximetaly 15 to 20 minutes or until toothpick inserted comes out clean.
Strawberries and cream topping
1 1/2 cups heavy whipping cream
3 tablespoons powder sugar
1/4 cup strawberry preserves or jam
Make sure your bowl and cream are very cold, place in the freezer for a few minutes, if you feel they're not cold enough. Mix your sugar with the cream and beat until stiff peaks form. The reason why you beat the cream until stiff and not smooth like most recipes call for is because adding jam will soften in just a bit, plus the cream keeps it shape better when creamed longer. :) You can keep it simple and frost your cakes with the whip topping or you can stuff them with jam using the carved cone methond. Cut out a cone from the top of each cupcake, flip the cone and cut off the excess, fill in your cake with the jam, and replace each top. Tada! Now you have a jam filled cupcake.
Divide your whipcream in half, add jam to one half to your taste and color preference, it doesn't have to be the entire 1/4 cup. Decorate cake with a zip bag or pipping bag. :)