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Strawberries & Cream and Almond Joy Cupcakes

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Oh blog, how I’ve missed you. I can’t even recall the last time I posted an actual recipe but don’t worry- I didn’t forget how to bake! And I certainly haven’t stopped. I guess the only thing I can do is try to catch you all up as fast as possible. There really isn’t anything new going on with me other than being home for the summer which is a fantastic feeling. Of course I would manage to leave all of my underwear, socks, etc. in the dresser in my dorm, however. I finished with a 3.6 and got an A on my sociology swine flu research paper though! Hm, what else. I’m back to work at Cosi which is good because I really need to save up this summer. And there’s a bakery about 5 minutes away from Roger Williams in downtown Bristol and I’m praying I can get a job there for the school year.

I just got back from my trip to Rancho Cucamonga, California for my cousin Kannan’s golf tournament and I had a great time…minus the double sunburn. The first night my uncle made his homemade pizza which of course was phenomenal. Fresh mozzarella, basil, sun-dried tomatoes, and artichoke hearts…with a homemade pizza sauce, of course. We also managed to make our way to Suite 106 Cupcakery which was featured on an episode of Cupcake Wars and Pink’s, where Bobby Flay did a hot dog throw down. Unfortunately I didn’t take any pictures because I didn’t think I would be able to update my blog for who know’s how long but I can say their cupcakes were pretty good. I was disappointed in the carrot cupcake because it seemed rather dry but their turtle cheesecake and dulce de leche were to die for. Needless to say, it really made me want to open my own bakery. It! Was! Torture!

Anyways, enough about what I’ve been up to and on to the recipe. Today was kind of a “clean out the pantry” day, if you will. I realized there’s no longer any space left on my shelves and I’ve been using the dining room table as my second pantry so it was time to get rid of some stuff that I’ve been holding on to for too long, stuff that I knew I would be able to use for something but I wasn’t sure what at the time I bought it, etc. So this is what came of it. Just as a side note, I threw a lot of ingredients into the strawberry buttercream and not all of them were obviously necessary, they just enhanced the strawberry flavor.

Strawberries & Cream Cupcakes

  • 1 box Pillsbury Strawberry Cake mix
  • 1/3 cup vegetable oil
  • 1 cup heavy cream
  • 3 large eggs
  • Strawberry Cream wafers, finely chopped
  1. Preheat the oven to 350° F
  2. Mix the cake mix, vegetable oil, heavy cream, and eggs together until smooth, about 2 minutes
  3. Mix in the finely chopped wafers
  4. Bake for 22 minutes or until slightly browned on top

Strawberry Cream Buttercream

  • 1 cup butter, softened
  • 1 cup strawberry fluff
  • 1/4 cup strawberry mousse mix
  • 4 cups confectioners’ sugar
  • Heavy cream, enough to reach desired consistency
  • Strawberry Cream wafers, finely chopped
  1. Beat the butter and fluff on high speed until light and fluffy
  2. Beat in the strawberry mousse mix
  3. Beat in the confectioners’ sugar, 1 cup at a time
  4. Mix in heavy cream until desired consistency is reached
  5. Garnish with chopped strawberry cream wafers

 

Almond Joy Cupcake

  • 1 box Duncan Hines Butter Fudge Cake mix
  • 1 stick butter, softened
  • 3 large eggs
  • 3/4 cup water
  • 1 cup sweetened, flaked coconut
  • Mini almond joy bars, chopped
  1. Preheat the oven to 350° F
  2. Beat cake mix, butter, eggs, and water on low speed for 30 seconds. Turn up to medium speed and beat for 4 minutes, until smooth
  3. Mix in the chopped almond joy bars and the coconut
  4. Bake for 20 minutes

Chocolate Buttercream

  • 2 sticks butter, softened
  • 1/4 cup Hershey’s Chocolate Syrup
  • 4 cups confectioners’ sugar
  • Heavy cream, enough to reach desired consistency
  • Sweetened, flaked coconut
  • Almonds, chopped
  • Mini almond joy bars, cut in half
  1. Beat butter on high speed until light and fluffy
  2. Beat in the confectioners’ sugar 1 cup at a time, alternating with some of the Hershey’s Syrup (if desired)
  3. Beat in heavy cream until desired consistency is reached
  4. Garnish with half an almond joy, coconut, and almonds
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