Strawberry Filled Cupcakes with White Chocolate Frosting

Preheat oven to 350°F. Line a 12-cup muffin pan with If You Care Unbleached Large Baking Cups.

Whisk flour, baking powder, baking soda, and salt in medium bowl. Beat butter and sugar in a large bowl with electric mixer, medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Add half of flour mixture, beating at low speed until almost combined. Add sour cream all at once and blend thoroughly. Add remaining flour mixture and continue beating just until all ingredients are blended. Spoon equal amounts cupcake batter into muffin cups. Bake for 20-25 min., until a wooden pick inserted into center comes out clean. Cool on wire rack for 10 min., then remove cupcakes from pan and continue to cool completely.

For White Chocolate Frosting, melt white chocolate in double-boiler, stirring frequently, or in microwave oven set a medium power for 1 – 1 ½ minutes, stirring every 30 seconds. Let chocolate cool to room temperature. Combine butter, confectioners’ sugar, sour cream, vanilla and cooled chocolate in large bowl and beat with electric mixer at medium speed, until light and fluffy.

Strain Tiptree Strawberry Preserves through a fine-meshed sieve, crushing strawberry pieces with the back of a wooden spoon. Spoon preserves into a pastry bag fitted with a ¼” plain tip.

To assemble cupcakes, insert a small knife into the center of each cupcake and gently twist the knife to make a hollow center. Fill center of each cupcake with equal amounts of strawberry preserves. Spread frosting over each cupcake and garnish with shaved chocolate, if desired.