Strawberry red velvet cupcakes!

If you are looking for something sweet and tasty to serve with your coffee or tea in the summertime or just to be reminded of those lovely summer evenings then you have come to the right place, this tasty cupcake will be a hit when enjoying them together with family and friends or by yourself

Ingredients cupcakes

• 1/2 cup (118g) unsalted butter, room temperature
• 1 1/2 cups (354g) sugar
• 2 large eggs, room temperature
• 2 1/2 cups (591g) flour
• 3 tbsp (51g) dark cocoa powder
• 1 tsp (6g) baking soda
• 1 tsp (6g) baking powder
• 1/4 tsp (1,5g) salt
• 3/4 cup (177g) buttermilk (If you don’t have buttermilk you can easily make your own, For every 1 cup of milk, stir in 1 tbsp lemon juice or vinegar, let the mixture stand for 10 minutes)
• 1 tsp (6g) red food coloring
• 1 tsp (6g) vanilla extract
• 1/2 tsp (3g) white vinegar
• 1 cup (236g) seedless strawberry jam
• extra jam 
• cream cheese frosting

Ingredients frosting

• 16 oz (453g) cream cheese
• 1 cup (236g) butter, room temperature
• lemon juice
• 8 cups (1892g) confectioners’ sugar

Directions frosting

1. Beat cream cheese, softened butter and lemon together in a large bowl with an electric mixer until light and creamy
2. Gradually beat in confectioners’ sugar until smooth
3. Place in a piping bag with a tip of your choosing and fill the bag with the frosting, place it in the fridge while you make the cupcakes

Directions cupcakes

1. Preheat the oven.
2. Line cupcake tins with cupcake liners.
3. Using an electric mixer with paddle attachment on medium speed, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating each until fully incorporated. Scrape down the sides of the bowl as needed.
5. In a large bowl, mix togetherthe flour, cocoa powder, baking soda, baking powder and salt.
6. In a seperate  medium bowl, whisk together the buttermilk, food coloring, vanilla extract and vinegar.
7. Add a little of the dry mixture, then wet mixture, continuing to alternate wet and dry, ending with the dry mixture. Mix until combined; Do not overmix!
8. Fill the cupcake liners 3/4 full and bake  for 25 to 30 minutes or until a caketester or toothpick comes out clean.
9. Let cool for 10 minutes and transfer to a wire cooling rack to cool completely.
10. In a small saucepan, melt the jam on medium-low heat and strain through a fine mesh sieve, let cool.
11. Cut a circle around the center top of the cupcakes
12. Fill it with the extra jam.
13. Pip the frosting on top of the cupcakes and refrigerate to harden the frosting if needed.
14. Brush the tops with the cooled jam and decorate with sprinkles.