Hidden Berry Cupcakes

Preparation: 15 mins

Cooking: 18 mins

1 3/4 Cup(s) all-purpose flour
1 1/3 Cup(s) granulated sugar
1 Tablespoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1/3 Cup(s) (5-1/3 tablespoons) butter, softened
2/3 Cup(s) milk
1 Tablespoon(s) vanilla
1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1/2 Cup(s) seedless strawberry or raspberry fruit spread
3 Egg(s)
Add to basket
Heat oven to 350ºF. Line 16 medium muffin cups with paper or foil baking cups; set aside. In large bowl, combine flour, sugar, baking powder and salt. Add butter and beat with electric mixer on low speed until crumbly, about 1 minute. In medium bowl, combine eggs, milk and vanilla; add to flour-butter mixture. Beat on low speed until incorporated, then on medium speed 2 minutes. Gently fold in oats. Divide batter evenly between muffin cups, filling each about 3/4 full. Bake 18 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool completely on wire rack. Using small sharp knife, cut out a cone-shaped piece from the center of each cupcake, leaving a 3/4-inch border around edge of cupcake. Carefully remove and reserve cake pieces. Fill each depression with a generous teaspoon of fruit spread. Top with reserved cake pieces; sift confectioners’ sugar over tops of cupcakes.








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