Summer Flashback...Strawberries & Cream

With the "wintery mix" that blew into NYC this weekend I realize that summer is definitely over. I made these cupcakes at the end of summer for my sister's 22nd Birthday.  She doesn't really like frosting so the whipped cream topping was perfect.  The cake is dense like classic strawberry shortcake and the jello drizzle adds a little sweetness. Keep these in mind for next summer!


Ingredients
Cupcakes

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup superfine sugar
• 2 cups self-rising flour (self rising flour already has 1 ½ tsp baking powder per cup of flour and  ½   tsp salt per cup of flour - add this if you are using all purpose flour)
• 4 eggs
• 1 teaspoon vanilla extract

Topping

• 1 cup heavy cream
• 4 tablespoons confectioner's sugar, sifted
• 1 teaspoon vanilla extract (preferably clear)
• 4 cups sliced small strawberries
• 4 tablespoons strawberry jell-o
• 1 tablespoon water

1. Preheat oven to 350°, place 18 muffin papers in muffin tin

2. Combine all cupcake ingredients in medium bowl and beat with an electric mixer until smooth and pale (2-3 minutes)

3. Fill muffin tin about 2/3 full.  Bake for 20 minutes - remove from oven and cool for 5 minutes.  Remove and cool completely on cooling rack

4. For topping: beat heavy cream, confectioners' sugar, and vanilla in small bowl until soft peaks form

5. Spoon onto cupcakes and arrange the strawberries on top

6. In small saucepan heat the jell-o and water until melted

7. Brush (or drizzle) mixture on top of the strawberries

8. Chill until ready to serve

Original recipe from 500 Cupcakes

Deep Dish Pizza Muffins for the Windy City

Recently I went on an amazing trip to Chicago with family and friends.  I have been to Chicago a few times before but had yet to try the city's famous deep dish.  We come from very different style of pizza but I have to admit, it was delicious. After returning home I wanted to make deep dish style pizza muffins.  I read into the best type of dough to use for this muffin and eventually decided on a recipe that used sliced refrigerated biscuits.  I kept it simple with pepperoni and cheese but you can use any topping you like. Enjoy these for dinner or as a party appetizer! 

Ingredients:

§  Cooking spray for muffin tin

§  1 can refrigerated refrigerated biscuits

§  1 cup tomato sauce

§  1 cup shredded mozzarella cheese

§  ½ cup pepperoni chopped

§  Any additional toppings

1. Pre-heat oven to 400° 

2. Cut each biscuit into 3 equal disks. Press them into the muffin tin, making sure the dough goes up the sides of the cup. Bake for 8-10 minutes, until golden brown

3. Remove muffin tin and fill each with approximately 1 tablespoon of sauce (too much will turn the muffin soggy), pepperoni, and top with cheese.  Place in oven for 3-5 minutes until cheese is melted and light brown

Note: If using vegetables or other meat (ex. sausage), cook on stove top prior to layering in muffin cup

Please find the original recipe here: Pizza Muffins

Welcome to My Blog!

Welcome to Kelly's Cupcakes! I love to bake anything and everything, especially cupcakes.  I was inspired by a book that was given to me by a dear friend, "500 Cupcakes".  I had this book for over a year but had not tried a single recipe although they all looked so wonderful.  I decided to make a mini project out of this book and other cupcake and muffin recipes.  I hope you will follow along and take away some delicious and simple recipes :)