Strawberry-Filled Cardamom Cupcakes Recipe

Name: Strawberry-Filled Cardamom Cupcakes Recipe
Yield: 24 cupcakes
Ingredients: 2 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon ground cardamom; 1/2 teaspoon fine salt; 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature; 1 1/2 cups granulated sugar; 2 large egg whites, at room temperature; 2 large eggs, at room temperature; 3/4 cup whole milk, at room temperature; 2 teaspoons vanilla extract; 3/4 cup Chunky Strawberry Sauce; Strawberry Cream Cheese Frosting

"As a chocolate advocate, my idea of a sweet treat is far from anything fruity or pink. But after devouring more than a few of these light cakes filled with fresh strawberry sauce and topped with a tangy strawberry–cream cheese frosting, I can say this dainty dessert is fit for little girls and boys, grown women, and burly dudes alike. Game plan: You will need to use paper cupcake liners, or the jam will stick to the inside of the muffin wells no matter how thoroughly you butter them! If your oven is too small to fit 2 (12-well) muffin pans side by side, you can arrange the racks in the upper and lower thirds of the oven. Bake as directed, rotating the pans between the racks halfway through the cooking time. You also may need to bake the cupcakes 1 or 2 minutes longer. This recipe was featured as part of our Summer Solstice menu...."

INGREDIENTS

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2 cups cake flour

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2 teaspoons baking powder

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1/2 teaspoon ground cardamom

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1/2 teaspoon fine salt

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12 tablespoons unsalted butter (1 1/2 sticks), at room temperature

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1 1/2 cups granulated sugar

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2 large egg whites, at room temperature

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2 large eggs, at room temperature

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3/4 cup whole milk, at room temperature

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2 teaspoons vanilla extract

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3/4 cup Chunky Strawberry Sauce

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Strawberry Cream Cheese Frosting

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