Strawberry jam cupcakes.

Hover over the image to see how they turned out! The jam-inserting process is a bit of a pain — you've been warned. These aren't too sweet!

Ingredients

For cupcakes

140 g flour

3/4 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

150 g granulated sugar

70 g softened butter

2 egg whites

1.5 tsp vanilla extract

120 mL buttermilk (or 85 g yoghurt mixed with 30 mL milk)

For jam

283 g quartered strawberries

75 g granulated sugar

15 ml lemon juice

Materials

Cupcake tray

Cupcake tray liners

Directions

For the jam: Add the strawberries, granulated sugar and lemon juice to a saucepan and heat/break up with spatula until you have a thick mixture. It should take about 15 minutes. Set this aside.

Preheat the oven to 350˚F and line a cupcake tray with 12 liners.

Sift together the flower, baking soda and powder, and salt in a bowl. Set aside.

Put the butter and sugar in a separate bowl. Cream together until fluffy.

Add the egg whites and vanilla extract. Mix until smooth.

Alternate between adding portions of the buttermilk and dry ingredients. Then, mix on medium until everything is incorporated. Fill the liners about 3/4 full with the batter.

Bake for 16-18 minutes, until a toothpick comes out clean.

Wait for the cupcakes to cool before cutting out little squares in the centers of each (not deep) and filling with jam.

Adapted from

In Bloom Bakery.