I couldn't think of a shorter title...
Are you ready for some blow-your-mind cupcakes?!
Yeah, neither was I. But it happened...OHHHH yeah, it happened.
Two-toned icing, Strawberries and whipped cream filled, low-fat cupcakes
So, now that you've seen their beauty. Let's break it down.
I'm pretty simple. No need to make them from scratch, you can use the $1 mix from Publix and still make them taste like heaven on earth.
*To keep the fat content low, I prefer to use unsweetened applesauce in place of the oil.
This drops the calorie count by half and typically make much more moist cupcakes*
BAKE AS DIRECTED...
Pour yourself some wine while you wait.
Let's prepare our filling.
This strawberry filling is AHHHmazing and has never failed me.
It's super easy and always a big hit
Ingredients:
- 1 pkg (16 ounces) frozen sliced strawberries , packed in sugar and thawed
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
Makes:
2 cups of filling.
Instructions:
Step 1
Drain strawberries; reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir strawberries into the cooled mixture. Refrigerate until ready to use. Refrigerate until ready to serve
Whipped cream filling
1 Cup of heavy whipping cream
1 Tsp vanilla extract
1 Tbl Powdered Sugar
Whip the cream until it starts to stiffen.
DON'T OVER WHIP OR YOU WILL FAIL.
Add vanilla and sugar and whip until peaks form.
DID I MENTION: DON'T OVER WHIP!?
OK- Set these aside.
NOW- frosting!!
You need:
1/2c Crisco
1 stick of butter (1/2c)
4c Powdered Sugar
1t Vanilla extract
1t Almond extract
Whip together the crisco and butter and extracts. Add sugar slowly. (Go ahead, try and add it fast...see what happens. HA! Powder face!!)
This icing will appear almost dry when done correctly. Add a small amount of skim milk to soften it up.
Now, split the icing into 2 batches and color them. I chose pink and yellow because it is a baby shower.
Alrighty, are your cupcakes cooled? Freeze them or something. Get them to be cool. Now.
Now, return to your filling. I DO NOT like to use to filling tip
I think it's too long and narrow. Remember, we are using REAL strawberries in our filling. They will clog this tip. Use a wide plain 'ol icing tip and fill your bag.
Shhh--Spoiler alert!
TIRED OF THE MESS INVOLVED IN GETTING FILLINGS AND ICINGS INTO YOUR PIPING BAG??
GOT ONE OF THOSE MASSIVE PLASTIC CUPS FROM RESTAURANTS (IE. DICKEYS) LYING AROUND??
Game changer!! Welcome to the simple life.
Ok, poke the middle of your cupcake and squeeze until the cupcake puffs up just a teeny bit.
OK, I know what you're thinking. IT CAN'T BE THAT EASY.
Um, it so IS!
OK, return to frosting. I use the large closed-star tip
Returning your piping bag to the big cup, carefully spoon in your pink frosting on one side of the bag
yellow on the other
Knead it slightly to get excess air out.
Here's what you should look like:
Now check it out!!!!!
How pretty!
Marbled two tone filled cupcakes.
Now, if you're planning a baby shower, here's a cute little decorating idea:
Use Jelly Beans and Gummy Life Savers to make little pacifiers to decorate the cupcake
How pretty!
You're welcome!
Now go enjoy!
