FRUIT PRESERVE FILLED CUPCAKES

By angielaine

Ingredients

• Cupcakes:
• 1 1/2 c. All-Purpose Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1 cup Sugar
• 3/4 cup Milk
• 6 Tbsp Unsalted Butter, melted
• 3 Large Egg-Whites, at room temp.
• 1 tsp Vanilla Extract
• 3 Tbsp Fruit Preserve
• Frosting:
• 1/2 cup Unsalted Butter
• 2 Tbsp Water
• 1 cup Powdered Sugar

Preparation

Step 1

Sift flour, baking powder and salt in bowl. Stir in sugar. Add milk, butter, eggs, and vanilla extract. Stir to mix well. Pour into cupcake tin, cook 20 minutes at 350°. Let cool. Using the small end of melon baler, scoop center of cupcake and fill with preserves. For icing, heat butter and water in small pan till completely melted. Let cool 5 minutes; add powdered sugar till well blender. Drizzle frosting over cupcakes.