Nilla Wafer Strawberry Cream Cupcakes

  1. Preheat oven to 350 F.
  2. Rinse and dry the fresh strawberries. Hull and thinly slice each one and place them on a clean work surface.
  3. In a mixing bowl add self-rising flour, sugar and beaten egg and stir to incorporate ingredients. Add strawberries and fold them into the batter mixture.
  4. Add Vanilla Wafers into a gallon sized zip-lock bag. Seal the bag and use a rolling pin to crush cookies.
  5. Using a 12 cup standard-sized non-stick muffin tin, liberally spray each well with cooking spray. Into the bottom of each well of the muffin pan, add crushed Vanilla Wafers and fill each about 1/4 full. Then spoon in the strawberry mixture filling each well full. Place in the oven and bake at 350 F for 20 minutes, or until lightly browned. Remove from oven and let them cool on a rack.
  6. In a mixing bowl add strawberry jam, heavy cream, vanilla extract, sweet cream butter, confectioners' sugar and milk. Using a hand mixer on medium speed cream mixture together for several minutes. Cover with plastic wrap and place bowl in refrigerator for 15-20 minutes (while the cupcakes are baking and cooling).
  7. Once cupcakes have completely cooled, remove bowl of frosting from refrigerator and using an offset spatula add a thick layer of frosting to each cupcake. Serve and enjoy!

fresh strawberries, flour, sugar, egg, vanilla wafer, ubc, heavy cream, vanilla, sweet cream butter, confectioners sugar, milk

Taken from tastykitchen.com/recipes/desserts/nilla-wafer-strawberry-cream-cupcakes/ (may not work)

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