Cupcakes with strawberries and whipped cream

Ingredients:

• 1 package (250 g) of muffin or cupcake mix
• 1/4 cup premium wheat flour
• 2 tsp finely grated lemon zest
• 1 tsp vanilla extract
• 1 cup chopped strawberries
• 2 tbsp. strawberry jam
• 3/4 cup heavy cream
• 2 tablespoons powdered sugar

Preparation:

1. Preheat oven to 190°C. Grease a 6-cup loaf pan with vegetable oil.
2. Prepare the muffin batter according to package directions, then stir in the flour, lemon zest and vanilla extract.
3. Fill the muffin tins with the batter and place in the oven. Bake until the edges are set and the centers are soft, 10 to 12 minutes. Meanwhile, combine the strawberries with the strawberry jam in a bowl.
4. Remove the muffins from the oven. Make small indentations in the top and fill each with 2 teaspoons of the strawberry mixture. Return the muffins to the oven and continue baking for another 5 minutes.
5. Remove the muffins from the oven and let them cool for 5 minutes in the pans. Remove the muffins from the pans and continue cooling for another 10 minutes. Meanwhile, beat the cream and powdered sugar with a mixer on high speed until fluffy and thick. Top the muffins with the remaining strawberry mixture and serve with whipped cream.
   
   We offer persimmon muffins recipe.