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1
In a chilled bowl, whip the cream until slightly thickened, about 2 minutes.
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2
Add the sugar and vanilla.
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3
Whip to soft, fluffy peaks, about 2 minutes.
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4
FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees.
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5
Line a 12-slot muffin tin with large paper or foil cupcakes liners.
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6
Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times.
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7
Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate.
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8
On low speed, mix together, just until blended.
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9
In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes.
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10
While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
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11
Fold 1/3 of the egg whites into the yolk mixture.
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12
Fold in the remainder of the whites.
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13
Fill the cups of the muffin tin no more than 2/3 full with the batter.
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14
Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean.
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15
Cool the cupcakes on a rack.
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16
Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock.
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17
Wrap the bands around the circles to form cups and secure with tape or decorative ribbon.
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18
Do not tape any part of the circle.
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19
It must remain free to move.
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20
FOR THE FILLING: Mix the preserves and apple juice until smooth.
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21
Split the cakes into 2 layers.
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22
Spread 1 teaspoon of the preserves in between layers.
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23
Place the cakes in the paper holders so that the cake top is even with the paper rim.
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24
Fill a pastry bag, fitted with a star tip, with whipped cream.
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25
Pipe it to rise 1-inch above the paper rims.
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26
Top each with a strawberry.
