Schweet Strawberry Cupcakes

1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup heavy whipping cream
1 1/2 teaspoon pure vanilla extract
zest of 1 lemon grated
1/3 cup strawberry jam
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs

THE ICING
1 batch butter cream frosting
1/4 cup strawberry jam

Preheat oven to 350 degrees and line a cupcake tin with muffin liners. In a medium bowl, whisk mix flour, baking powder, and salt; set aside. In a small bowl, mix together the heavy whipping cream, vanilla, lemon zest and strawberry jam; set aside.

With the pattle attachment, cream the butter in an electric mixer until fluffy. Gradually add in the sugar. Next, slowly add the eggs. Add half the flour mixture and then the heavy whipping cream mixture. Mix until just blended. Add the rest of the flour mixture, scraping down the sides of the bowl with a spatula. Divide batter evenly among prepared muffin cups.


- Schweet 'N Savory