BEST STRAWBERRIES AND CREAM CUPCAKES

INGREDIENTS

• 3 cups cooked shredded chìcken
• 6 ounces ounces cream cheese, softened
• ⅓ cups sour cream
• ½ cups salsa
• 1½ cups colby jack cheese
• 1½ cups chopped baby spìnach, stems removed
• 12 - 6 ìnch corn tortìllas
• vegetable or canola oìl, for fryìng

   VANILLA CUPCAKES

• 6 tbsp (84g), unsalted butter, room temperature
• 3/4 cups (155g) sugar
• 6 tbsp (86g) sour cream
• 2 tsp vanilla extract
• 3 large egg whites, room temperature
• 1 1/4 cups (163g) all purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 6 tbsp (90ml) milk
• 2 tbsp (30ml) water

     STRAWBERRY FROSTING

• 1 cup freeze-dried strawberries
• 1 cup (224g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 3-4 tbsp (45-60ml) water or milk
• Pinch of salt
• Fresh berries, for topping

   FILLING

• 1/2 cup (120ml) heavy whipping cream, cold
• 1/4 cup (29g) powdered sugar
• 1/2 tsp vanilla extract
• 3 oz cream cheese, room temperature
• 1/2 cup chopped strawberries

DIRECTIONS:

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
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11. Visit for original link recipe 👩🍴🍳 --->https://www.lifeloveandsugar.com/2018/05/23/strawberries-and-cream-cupcakes/.......................

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