Cupcakes with strawberry filling

Ingredients:

Cupcakes

• 1 and 1/4 cups premium flour
• 1/4 cup quinoa flour*
• 1.5 tsp baking powder
• 0.5 tsp fine sea salt
• 1 cup of sugar
• 110 g butter, room temperature
• 2 large eggs, room temperature
• 0.5 cup whole milk, room temperature
• 1 tsp vanilla extract
• 1/3 cup strawberry jam
• Special equipment: 12-cup muffin pan, 12 paper muffin cups
• Quinoa flour can be found in health food stores. *

Glaze

• 1/4 cup dark chocolate chips
• 110 g butter, room temperature
• 3 and 3/4 cups powdered sugar
• 1/4 cup whole milk, room temperature
• 1 tsp vanilla extract
• 2 tbsp. strawberry jam

Preparation:

1. Position a rack on the middle shelf of the oven. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, combine both flours, baking powder, and salt. In a large bowl, beat the sugar and butter with a hand mixer. Add the eggs, milk, and vanilla. Beat until smooth. Add the dry ingredients and mix. Spoon half the batter into the prepared pan (about 2 tablespoons per well).
3. Spoon 1 teaspoon of strawberry jam into the center of each batter. Spoon the remaining batter over the jam to completely cover. Bake until the cupcakes are puffed and spring back when lightly pressed, 15-17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
4. GlazePlace the chocolate chips in a small bowl set over a small saucepan of simmering water. Heat, stirring, until the chocolate is melted and smooth, about 2 minutes. Remove the saucepan from the water bath.
5. In a medium bowl, beat the butter with a hand mixer until light and smooth. Stir in 3 cups of powdered sugar, milk, and vanilla and beat well. Transfer half of the glaze to a small bowl.
6. Add the melted chocolate to one bowl with the icing and stir until smooth. Stir the strawberry jam and the remaining 3/4 cup powdered sugar into the other bowl with the icing.
7. Using a small offset spatula, spread your desired frosting over the tops of the cupcakes. Let the frosting set for 20 minutes and serve.