Name: Strawberries and Cream Cakes
Ingredients: 2 1/3 cup cake flour; 1 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup buttermilk; 2/3 cup strawberry jam; 1 teaspoon vanilla extract; 1 cup unsalted butter, room temperature; 1 3/4 cups sugar; 2 large eggs; 4 large egg whites; Pink food coloring; 6 strawberries, diced; 3/4 cup mascarpone cheese, room temperature; Dash vanilla extract; 3/4 cup whipping cream; 3/4 cup diced strawberries; Confectioner's sugar

Strawberries and Cream Cakes

Combine the flour, baking powder, baking soda and salt in a bowl.

In a separate bowl, combine the strawberry jam, buttermilk and vanilla extract. Set both bowls aside.

In a large bowl, whip the butter and sugar together with an electric mixer until pale and fluffy. Then add the eggs and egg whites one at a time, mixing after each addition.

Add the flour mixture in 3 additions, alternating with the buttermilk mixture. Add the pink food coloring and mix until combined.

Line a muffin pan with muffin liners and evenly distribute the batter into the pan.

Scatter the diced strawberries on top and bake at 350F for 20-30 minutes, until the cupcakes are fully cooked. Cool completely, then peel off the muffin liners.

To assemble, slice the tops off the cupcakes and place a heaping spoonful of cream filling on top. Replace the cupcake top and dust with confectioner's sugar. Enjoy!

3/4 cup mascarpone cheese, room temperature

Filling

Beat the mascarpone cheese and vanilla extract with an electric mixer until fluffy.

Add the whipping cream and beat until stiff peaks form.

Fold the diced strawberries into the cream filling.

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