#mce_temp_url#I did a lot of baking last week. Friday was Jonathan’s birthday – he’s 30 and therefore OLD!! (Wait, I’m his OLDER sister. Aw, crap.) Emily asked me to make him a guitar cake in her guitar cake pan. It came out rather awesome, if I do say so myself.
And I don’t know what I did to please the pastry gods, but dear LORD that was some awesome chocolate buttercream frosting. Not like you can really go wrong with chocolate buttercream, but this batch came out particularly good. I may or may not have proposed to my stand mixer, Buddy.
Then on Saturday, we went to some friends’ for dinner and I brought along Pioneer Woman’s Blackberry Cobbler. Only I made it with blueberries. And love. And a metric ton of sugar, but that’s what the recipe calls for.
And then, for reasons unknown, Jonathan’s work was having a bake sale and he asked me to bake his contribution. It was his birthday weekend and I felt like I had to comply. So I invented these strawberry shortcake cupcakes. The idea came from another Pioneer Woman recipe (and I will be making the full-size cake for the 4th of July). But I knew a whole cake wouldn’t sell as well at a bake sale. So I looked up a recipe for pound cake, macerated some strawberries and got down to inventin’.
Basically, I made the pound cake batter and scooped some into my baking cups. I probably filled the cups about a third of the way full. I smooshed the batter down a little to give myself an indentation into which to load the strawberries. Then I layered on lots of mashed strawberries that had been sitting in sugar getting all syrupy and delightful. Topped off the strawberries with a bit more batter and baked. Then I iced them with cream cheese frosting and garnished with half a strawberry.
Aren’t they pretty??
Full recipe and directions can be found in my first Tasty Kitchen recipe!