Strawberry and Cream Cupcake

Last May 28, I was invited to be part of Mommy Bloggers PH and Maya Kitchen Baking Workshop. The baker in me just got excited because for sure I will learn another delicious recipe together with my son Q. So without further ado, below is the recipe of one of the cupcakes we learned from the workshop. Click HERE to read about our experience during the fun workshop.

Strawberry and Cream Cupcake

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 tablespoons lemmon juice

STRAWBERRY WHIPPED CREAM FROSTING

1/3 cup strawberry jam

1 cup whipping cream

strawberry jam, as needed for filling

CUPCAKES

Preheat oven to 350 F/ 177 C. 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 prepared pan, up to 2/3 full. Bake for 20 minutes or until done. Allow to cool.

WHIPPED CREAM

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

DECORATING

Make a small hole at the center of the cupcakes and fill with jam. Pipe or spread Strawberry whipped cream on top.

MAKES 10 CUPCAKES.

HAPPY BAKING!