About the Recipe
Ingredients
Cupcakes
1 ½ cups all-purpose flour
½ cup oil
1 cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
2 large eggs
1teaspoons vanilla extract
1 Cup of buttermilk
1 Jar of Strawberry preserves
Frosting
1 cup unsalted butter, softened
3 cups powdered sugar
2 teaspoons vanilla extract
2-3 tablespoons milk
Preparation
Cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, sugar, and salt.
In a separate large bowl, mix the oil, buttermilk, eggs, and vanilla
Slowly add the dry ingredients. Mix until just combined.
Fill each cupcake liner halfway with batter.
Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean
Let cupcakes cool completely
Using a corer or something similar, core each cupcake and fill the center with preserves.
Frost the cupcakes. I like to start in the middle and work my way out!
Frosting
Beat butter until fluffy
Gradually add powdered sugar
Add vanilla and milk
(Consistency should be smooth, and firm enough to pipe and hold shape)
