{ Strawberry Filled Cupcakes}

 

Yum, right?

I thought so.

My friend, Lori, and often partner in crime (baking crime that is, people) made these for a baby shower. 

So, I had to try them for myself.

Lori made homemade jam and filled hers.

Um.. I used this:

I was in a hurry, alright?

Don't judge ;)

First you'll need a recipe of baked white cupcakes.

Then, you're gonna impale them.

A cupcake corer would be a good thing to have.

Lori has one. I do not. *sadness*

So, I used one of my extra large icing tips.

It worked swimmingly.

Then you have all of these little babies left over.

Resist the temptation to put every one of them in your mouth.

Hello, Poppets!

I may, or may not, have succeeded at that.

If you are using a thick jam, place about a cup of it in a bowl, and thin with a bit of water.

Carefully spoon jam into holes.

I say spoon, because someone may try to place the thinned jam into a pastry bag to pipe into the holes.

And that jam may run straight through like water.

And someone could end up with a mess all over their kitchen counter.

Not that I'd know that from experience or anything.

Certainly not...

Then top with Buttercream Icing.

This is my buttercream:

1/2 cup shortening (crisco)*

1/2 cup (1 stick) butter or margarine softened  

1 teaspoon vanilla (clear if you’ve got it to keep it whiter)

4 cups powdered sugar (approximately 1 lb.)

2 tablespoons milk

Makes 3 Cups.

* You can also use 1 cup butter instead of crisco if you wish.

Top with a strawberry.

 

Then, take a bite.

And thank me.

And Lori, of course!

~Tina

Shared on Miz Helen's Full Plate Thursday 8/27/11