Nilla Wafer Strawberry Cream Cupcakes

Preheat oven to 350 F.

Rinse and dry the fresh strawberries. Hull and thinly slice each one and place them on a clean work surface.

In a mixing bowl add self-rising flour, sugar and beaten egg and stir to incorporate ingredients. Add strawberries and fold them into the batter mixture.

Add Vanilla Wafers into a gallon sized zip-lock bag. Seal the bag and use a rolling pin to crush cookies.

Using a 12 cup standard-sized non-stick muffin tin, liberally spray each well with cooking spray. Into the bottom of each well of the muffin pan, add crushed Vanilla Wafers and fill each about 1/4 full. Then spoon in the strawberry mixture filling each well full. Place in the oven and bake at 350 F for 20 minutes, or until lightly browned. Remove from oven and let them cool on a rack.

In a mixing bowl add strawberry jam, heavy cream, vanilla extract, sweet cream butter, confectioners’ sugar and milk. Using a hand mixer on medium speed cream mixture together for several minutes. Cover with plastic wrap and place bowl in refrigerator for 15-20 minutes (while the cupcakes are baking and cooling).

Once cupcakes have completely cooled, remove bowl of frosting from refrigerator and using an offset spatula add a thick layer of frosting to each cupcake. Serve and enjoy!