A Bakers Field Guide to Cupcakes - Strawberry Cheesecake Cupcakes

24 paper liners of your choice

16 Oz. cream cheese, at room temperature
1 C. confectioners' sugar
1 Tsp. vanilla extract
1 batch batter from yellow cupcakes
24 whole strawberries
1 1/3 C. apple jelly

Preheat oven to 350°. Place paper liners in all wells of two 12-cup cupcake tins.
To make the cheesecake, beat cream cheese until creamy (about two minutes) in
a large bowl with an electric mixer on medium-high speed.
Add confectioners' sugar & vanilla extract & beat until smooth & creamy (about
three minutes), scraping down the bowl once or twice; set aside.
Divide the cupcake batter among the 24 cupcake wells.
Top with cheesecake batter, dividing equally over the cake batter.
Bake for about 20 minutes. The cheesecake might crack a little, which is OK. The
tops should look puffed & dry. They will not color.
Cool cupcake tins on racks. Refrigerate at least overnight, still in cupcake tins.
Remove cupcakes from tins & place on jelly roll pan to catch drips from the
subsequent topping.
Rinse & pat strawberries dry. Hull them, then slice from top to bottom into very
thin slices—the thinnest they can be without falling apart. Fan out slices on top of
cupcakes in whatever attractive pattern you like—like a flower, straight across,
fan-shaped, etc.
Heat jelly in small saucepan over low heat or in microwave until very fluid.
Brush jelly over strawberries & cupcake surface.
Chill to set jelly. Cupcakes are now ready to serve.