Strawberry Short Cupcakes

STRAWBERRY SHORT CUPCAKES

CUPCAKES:
Cooking spray with flour
1 cup butter
1 1/2 cups sugar
1 tbs baking powder
1/2 tsp salt
4 large eggs
1 cup milk
2 tsp vanilla
2 2/3 cups flour
FILLING:
1/2 cup strawberry jam
1 tsp orange zest
2 tsp orange juice
16 oz container strawberries, hulled, diced
1 3/4 cups heavy cream
3 tbs powdered sugar
GARNISH---Additional strawberries, quartered (optional)

CUPCAKES---Heat oven to 350 degrees. Coat 24 regular size muffin cups with baking spray.
(2.) In a bowl, beat butter, sugar, baking powder and salt until blended. Add eggs, beat until fluffy. Beat in milk and vanilla, then flour until blended. Spoon batter into muffin cups.
(3.) Bake 25 min. or until done. Cool in pan 5 min. then invert. Cool completely.
(4.) FILLING---Whisk jam, zest and juice in a bowl until blended. Add strawberries, toss to coat. Let stand 15 min.
(5.) In a bowl, beat cream 1 min. Add powdered sugar, continue beating until soft peaks form and cream is slightly stiff.
(6.) TO ASSEMBLE---Cut cupcakes horizontally in half. For each, spoon 2 tbs whipped cream onto cut side of top half, then top with a rounded tbs of diced berries and their juices. Place bottom cupcake half cut side down on top. Repeat with remaining cupcakes, frosting and berries. Garnish each with small dollop of whipped cream, a small spoonful of berries in sauce and a quartered strawberry, if using, then serve.
MAKES 24 STRAWBERRY SHORT CUPCAKES