If you like Pampered Chef or just like cooking, I highly suggest hosting a party. Even if you don't like cooking, they have so many products, cook-books, and ideas that make cooking so much easier. I highly suggest hosting a party because you get so many products for free or at a discount. I also get 10% off any order I make until July 31st 2011. Just for hosting the party and getting orders yesterday I'm getting almost $200 worth of product for only about $25! I know I sound like I'm trying to sell it to you but that's another thing altogether.
I am seriously considering becoming a Pampered Chef consultant. I really liked my consultant from yesterday and she is a team leader. So Ryan and I talked about it and within the next year I'm going to become a Pampered Chef consultant. My consultant even told me that the set up and presentation of the food I had there yesterday was so neat and pretty that I would make a great consultant just based on my food alone. I think that and when she showed me her paycheck from her very first month of being a consultant, were the two things that really shoved me towards it.
Anyway, my cupcakes turned out so well and so pretty that I decided to share the recipe and a few pictures. These cupcakes weren't overly sweet and they seemed like the perfect summer dessert to me. They're also really pretty and easy. These are actually a Pampered Chef recipe and are featured on the cover of one of their cook-books. I couldn't find a 9 oz box of cake mix anywhere so I just got a regular size box and doubled the recipe. Also, I ran out of paper liners so half of my cupcakes were done with liners and the others I just sprayed the muffin pan with cooking spray. The cooking spray actually worked better.
Strawberry Cream Cupcake Desserts
Crust and Cake
-1 1/2 cups mini pretzel twists (about 3/4 cup crushed)
-1/4 cup butter (1/2 stick), melted **I substituted margarine
-2 tbsp. sugar
-1 small package (90z) white cake mix **I used yellow cake mix
-1/2 cup sour cream
-1 egg
-1 tbsp. water
-1/2 tsp. vanilla extract
Filling, Strawberries, & Garnish
-2 1/2 cups thawed frozen whipped topping, divided
-2/3 cup strawberry ice cream topping
-1 cup sliced strawberries
Preheat oven to 350 degrees F. Place paper liners into muffin pan. For crust, place pretzels into large resealable plastic bag and finely crush. Combine pretzel crumbs, butter and sugar in a small bowl; mix well. Drop even scoops of pretzel crumbs into liners. Press crust into liner with Mini-Tart Shaper. (Mini tart shaper in a Pamperd chef product, if you don't have one you can use the back side of a spoon.)
Combine cake mix, sour cream, egg, water and vanilla in large mixing bowl; whisk 1 minute or until smooth. Divide batter evenly among prepared muffin cups. Bake 18-20 minutes or until a toothpick inserted in center of cupcake comes out clean. Remove pan from oven to a cooling rack; cool 10 minutes. Remove cupcakes from pan and cool completely.
Meanwhile, combine 1 cup of the whipped topping and 3 tbsp of the strawberry ice cream topping; mix well. Gently toss strawberries with 1 1/2 tbsp of strawberry ice cream topping.
When ready to serve, fill an accent decorator (I don't have one so I used a ziploc bag and just cut the tip off) with reaming whipped topping. Remove paper liners from cupcakes. Slice off tops of cupcakes using a serrated knife. For each serving, place bottom of cupcake on a serving plate; scoop filling over center of cupcake. Spoon a rounded tablespoon of strawberries and juice over filling; top with cupcake top. Pipe whipped topping over dessert and drizzle with about 1 tsp slightly warmed remaining ice cream topping. Serve immediately.
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