Strawberry Preserve Cupcakes

Trigarta Strawberry preserve provides the whole fruit goodness and flavour for a yummy cupcake.

Ingredients:

• 1/2 cup Trigarta strawberry preserve

• 3/4 cup butter, softened

• 1 cup sugar

• 3 large egg whites, room temperature

• 1 teaspoon vanilla extract

• 1 cup low fat milk

• 1/2 cup sour cream

• 1-2/3 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• Red food coloring, optional

For Frosting

• 2 cups heavy whipping cream

• 1/2 cup confectioners' sugar

• 1/3 cup Trigarta strawberry preserve

• 1/2 teaspoon vanilla extract

• Fresh strawberries, optional

Directions

1. Preheat oven to 350° F. Line 16 muffin cups with paper or foil liners. Optional - Press warm jam through a fine-mesh strainer.

2. In a large bowl, mix cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in strained jam and vanilla. In a small bowl, whisk milk and sour cream until smooth. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. At this stage, add the food color if required.

3. Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to wire racks to cool completely.

4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, jam and vanilla; beat until stiff peaks form. Spread or pipe over cupcakes. Refrigerate leftovers. If desired, garnish with fresh strawberries.