Yield: 24 cupcakes
Prep Time: 15 minutes
Bake Time: 20 minutes
INGREDIENTS:
2 cups flour
1 1/3 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 egg whites
3/4 cup buttermilk
3/4 cup sour cream
1 tablespoon vanilla extract
1 cup white chocolate pieces
8 oz strawberry preserves
1. Preheat oven to 350 degrees F. Line cupcake tins with paper cups.
2. Into a large mixing bowl add all of the dry ingredients and whisk together. Next, add in all of the wet ingredients and stir together until well blended. Fold the white chocolate pieces into the batter.
3. Fill cupcake tins 3/4 full, to each add a 1/2 teaspoon of strawberry preserves and swirl. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool on a rack.
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