Strawberry Cupcakes

Ingredients: For the Cupcakes:
1 cup - Granulated Sugar
2 cup -  All Purpose Flour
2 Eggs
2 tsp - Baking Powder
1/2 Cup -Milk
1/2 cup - Orange juice
2-3 tsp - Vanilla Paste
Zest of one Orange
Salt to taste
Butter

2 cups - Fresh Strawberries, finely chopped
1 tsp - Corn Starch
 Sugar to taste
Zest of 1/2 Orange
1 tsp - Orange Juice

1-2 cup -Heavy Cream
1 tsp - Vanilla Extract
3 tbsp - Confectioner Sugar
1/2 tsp - Orange Zest

Preheat your oven to 350 degrees. Line cupcake pan with cupcake liners and set aside.
In a small bowl, mix together all purpose flour , baking powder and salt. Set aside.
In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter.
Add the orange zest, vanilla paste, orange juice and eggs and cream together until you get a smooth mixture.
Add the dry ingredients and mix slowly and add milk and mix everything to combine.
Scoop the batter into your lined cupcake tin, make sure its only filled 3/4 of the way up because they will rise.
Bake for 15- 17  minutes and let the cupcakes  cool to a room temperature.

In a small bowl, dissolve the cornstarch In the orange juice and set aside.
In a pan combine the berries, sugar and orange zest. Cook over medium high heat and bring to a boil stirring often until the sugar dissolves.
Add the cornstarch mixture and cook for 1 more minute, allow to cool completely

 Make the whipped topping by whisking together the cream, orange zest, vanilla and powdered sugar until stiff peaks form.

Using a small ice cream scoop, scoop out the center of each cupcake. Fill with about 1 Tbsp of the strawberry mixture and pipe with some of the whipped cream.
Garnish cupcake with strawberry slices and serve.