Nilla Wafer Strawberry Cream Cupcakes

• 1 container 16 Ounce Container Fresh Strawberries
• 1 cup Self-Rising Flour
• 1/2 cups Sugar
• 1 whole Large Egg, Beaten
• 1 box 16 Ounce Box Vanilla Wafer (cookies) Any Brand
• 1/4 cups Strawberry Jam
• 1 cup Heavy Cream
• 1/2 teaspoons Pure Vanilla Extract
• 3 Tablespoons Sweet Cream Butter
• 3 Tablespoons Confectioners Sugar
• 2 Tablespoons Whole Milk

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)