Strawberry Swirl Cupcakes



For the batter:

1-½ cups Baron All Purpose Flour
1 tsp. salt
1 tsp. baking soda
1-¼ cups brown sugar
¼ cup cocoa powder
1 cup water
1/3 cup Magnolia Baker’s Best, melted
1 tbsp. Purefoods Supremo Vinegar
1 tsp. vanilla

For the filling:

½ cup Magnolia Cream Cheese, softened
½ cup Best Fruits Strawberry Jam
1 small egg
pinch of salt



Step 1

Pre-heat oven to 350ºF. Combine in a small bowl the cream cheese, egg, salt and jam. Whisk to mix well; set aside. Sift together in a large bowl the flour, salt, baking soda, brown cocoa powder. Add water, melted margarine, vinegar and vanilla. Mix very well until free from lumps.

Step 2

Fill small muffin tins, lined with muffing tins, lined with muffin paper ½ full with chocolate batter. Top each with ½ teaspoon cream cheese filling. Bake cupcakes for approximately 18 to 20 minutes.

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