Showered With Love...

     Douglas Adams wrote: I may not have gone where I intended to go, but I think I have ended up where I needed to be.  This is so very true of me.  This past year has taught me that perhaps everything does indeed happen for a reason.  We just may not be aware of, or receptive to that reason until we are able to look back upon it from the direction we were sent.

     A few years ago, I never would have imagined that I'd be working as a teacher and a baker. I was happy and settled in my career as a Librarian. We all know what they say about the best laid plans.
Before I knew it my direction was altered and I had to find a new path.  I have been lucky. I found not only one new profession to love, but two! 

Grade one fun!

      This  past week I have been fortunate enough to busy with both of my new professions.  I had the opportunity to work with a fantastic group of students in a grade one classroom and make wonderfully decadent desserts for several special occasions including a bridal shower.

     These lemon blueberry cupcakes were made for a special bride to be in Toronto.  She had a craving for something lemony and her bridal colour was lilac so when I came across this recipe I just knew it would be perfect. It involves the ideal pairing of zesty lemons with sweet blueberries. An added bonus was the fact that the blueberries naturally coloured the buttercream to match the bride's colour scheme!

     While this recipe is easy to follow, it is a bit labour intensive and will require more of your time, but it is worth it. This lemon curd is wonderful and perfect for spring. I may even make some just to keep on hand for cravings!

Lemon Blueberry Cupcakes

 

You Will Need:

 

For The Cupcakes:

1 box white cake mix (I used Betty Crocker)

1/4 cup oil

4 egg whites

3/4 cup buttermilk (see my recipe on how to make your own by clicking here)

3/4 cup sour cream

1 tablespoon vanilla extract

For The Lemon Curd Filling:

3 eggs

1 cup sugar

1/2 cup fresh lemon juice

1/4 cup butter, melted

1 tablespoon lemon zest

For The Blueberry Buttercream:

1 cup butter, softened

2 tablespoons mashed blueberries pushed through a strainer

4 cups powdered sugar

Directions:

 

• Preheat your oven to 350 degrees and line pans with cupcake liners
•  Sift cake mix into a small bowl to remove any lumps and set aside
•  In a large bowl, gently whisk together oil, egg whites, buttermilk, sour cream and vanilla
•  Stir in cake mix until well combined
•  Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted toothpick comes out clean
• While your cupcakes are cooling begin to make the lemon curd...
• Using a double boiler (or, in my case, a make shift one; one medium pot placed over a smaller pot filled with boiling water), whisk eggs and sugar together
•  Add lemon juice, butter and lemon zest and stir constantly over medium heat for about 15 minutes
• When it's done, the mixture should thicken enough to coat the back of a spoon
• Let cool and begin to make your buttercream...
• Beat butter for 2 minutes, or until light and fluffy
• Scrape down bowl and add mashed, strained blueberries 
• Slowly add powdered sugar, 1 cup at a time, until you reach your desired consistency
• Once your cupcakes have cooled, use the wide end of a piping tip to cut a hole out of the top of each cupcake
• Fill the holes with your cooled lemon curd and finish by topping them with your buttercream

• 
  

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     To make these cupcakes fancy enough for a bridal shower I sprinkled them with lustre dust and topped them with gorgeous sugar flowers that I purchased at Heinrichs Decorating Nook.

Thanks to YourCupofCake for inspiring this recipe!

Blissfully Exhausted...

     I must begin with an apology to all of my faithful readers, I am sorry it has been so long since I've written a decent post.  Trust me, it's not at all for the lack of blog worthy material!  The reason I've been missing in action is that I have taken on not one, but two part time jobs!  I've been Adjusting My Sails indeed!

      I've gone through some major changes over the past few years. Some have been difficult to overcome, but for the most part these changes have resulted in better things.  Though I couldn't have admitted this before now, these changes have been good for me. I have emerged as a stronger, more grateful person.  

    Just as I have evolved and changed over these last few years, so has my blog. When I first began writing  it was for myself alone.  I used it as an outlet, a way to express my thoughts and organize my recipes and baking ideas.  Thanks to the wonders of social media, my little baking blog found a niche and before long it had acquired a few followers.  I soon began to realize that I wasn't writing solely for myself any longer. People were actually reading what I wrote and possibly trying out my recipes!  I have to admit that this made me feel self conscious (and a bit embarrassed!). None the less, I kept on baking and writing about it and low and behold, this little blog landed me a job in a bakery! Who would have thought? Certainly not me!  

    Once again, I apologize for being absent from my writing and recipe posting.  Please know that it is never far from my thoughts. I often think to myself, I can't wait to blog about this, but when I return home, tired and spent, I enjoy the company of my family and a hot cup of tea (or more often a wonderful glass of wine) and just relish the fact that I am living a good life. I'm going to have to work on merging my new working life with my family life and find the time to keep up what started my transformation~ this blog. Please bear with me!  I may be worn out at  the end of the day, but I prefer to think of it as blissful exhaustion.

     Speaking of bliss, here is the recipe for the best combination of peanut butter and chocolate that I've yet to come across. Those who have tried it can attest to the fact that these might just be my best cupcakes so far! I hope you bake up a batch and savour the moment.

     

 Chocolate Peanut Butter Bliss Cupcakes

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) of butter, softened
1 cup sugar
2 large eggs
1/4 cup sour cream
2/3 cup water

• Heat oven to 325 degrees and line muffin pans with paper liners
• In a small bowl, whist together flour, cocoa, baking powder, baking soda and salt
• In a large bowl, beat together butter and sugar
• Beat in eggs, one at a time, beating well after each addition
• Beat in sour cream
• On low, beat in half the flour mixture
• Pour in 2/3 cup water and beat on low until blended, scraping down sides of bowl
• On low, beat in remaining flour mixture
• Fill cups 3/4 full and bake for 10-12 minutes or until an inserted toothpick comes out clean

Peanut Butter & Chocolate Ganache:

1/3 cup creamy peanut butter

2/3 cup chocolate chips  

• Place peanut butter and chocolate in a small microwave proof bowl
• Melt in the microwave for about 45 seconds and stir until smooth
• Dip the tops of your cooled cupcake into the ganache, then turn right side up and let the ganache cool and set for about 15 minutes

Frosting:

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup unsweetened cocoa powder

1 1/2 tsp vanilla extract

1 1/2 tbsp milk (more if needed)

3-4 cup powdered sugar

• Beat butter, peanut butter and cocoa powder for 2 minutes
• Scrape down bowl and add vanilla and milk
• Slowly add powdered sugar, 1 cup at a time until you reach your desired consistency
• If it becomes too thick, add more milk, if it is too thin, add more powdered sugar
• Pipe over the ganache layer and top with chopped  peanut butter cups

You had me at cupcake...

     

     Nothing says Sunday morning like homemade, warm and cinnamon dusted French Toast.  Unfortunately, in the midst of baseball playoffs, a sit down, home cooked big breakfast is out of the question.  I'm lucky if I can toss a toasted bagel at one of my anxious players on their way out the door to an early morning game.  To satisfy my constant craving for this weekend treat I decided to concoct a recipe that would bake it in a 'to-go' format.

 

     While not your traditional French Toast, these take-out tidbits pack in some wholesome flavour and good for you blueberries as well.  They even have cereal in them so technically they really are a breakfast food!  Whatever your reasoning, bake up a batch and you'll soon see what I mean.  These cupcakes hit it out of the ballpark.

 

Blueberry French Toast Cupcakes
 

For the cupcakes:

3 eggs

1/3 cup oil

¾ cup buttermilk

1 teaspoon vanilla extract

¾ cup sour cream

1 French Vanilla Cake Mix

1 ½ teaspoon cinnamon
1 cup fresh or frozen blueberries

• Preheat oven to 350 degrees and line pans with decorative cupcake liners (grease proof work best)
• In a large bowl, gently combine eggs, oil, buttermilk and vanilla
• Mix in sour cream
• Add cake mix and cinnamon and mix until smooth
• Fold in blueberries
• Fill cupcake liners ¾ full and bake for 17-20 minutes, or until an inserted toothpick comes out clean
• Allow to cool in pan for 10 minutes before removing
• Cool cupcakes completely before frosting

For the Frosting:

8 oz cream cheese, softened

½ cup butter, softened

2/3 cup Cinnamon Toast Crunch cereal, powdered
(Crush the cereal by placing it in a resealable plastic bag and using the back of a spoon to flatten it into a fine powder) *you'll need extra for garnishing

1 teaspoon vanilla extract

3 cups powdered sugar

1 cup blueberries, some for blending, some to garnish

• Beat cream cheese and butter until combined and fluffy
• Stir in Cinnamon Toast Crunch cereal powder
• Add vanilla
• Mix in powdered sugar, 1 cup at a time
• Put a handful of blueberries into a blender and puree them until liquefied
• Add blueberry liquid to frosting a few tablespoons at a time until you reach your desired colour and consistency
• Adjust the consistency using a teaspoon or two of milk if it is too thick and a bit more icing sugar if it is too thin
• Pipe onto cooled cupcakes and top with a sprinkle of Cinnamon Toast Crunch powder and extra blueberries

 

Grab & Go!

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Nothing to Snicker at...

    I kid you not, these cupcakes are to die for! Chocolate and peanut butter paired with peanuts and caramel ~ can there be a more perfect flavour combination? I think not.  Judging by how quickly they disappeared at my niece's going away party I think many agree.

 

     Since Sunday I have made 4 dozen of these epicurean delights, and aside from the few I stashed in the freezer for their own safety, they are all gone. Quite literally in the blink of an eye.  Whip up a batch and you'll soon see what I mean! 

 

     Be warned... I'll bet you can't eat just one!

 



 

Cupcake Ingredients:
 

1 box devil's food cake mix

3 eggs

1/2 cup oil

1 cup buttermilk (mix 1 tbsp vinegar with 1 cup milk, stir and let sit for 5 min.)

1/2 cup sour cream

1 1/2 tsp vanilla extract

 

• Preheat oven to 350 degrees and line pans with decorative cupcake liners
• Sift cake mix into a small bowl and set aside
• In a large bowl, combine all other cake ingredients and beat until smooth (about 2 minutes)
• Stir in cake mix
• Fill cupcake liners 3/4 full and bake for 17-20 minutes or until an inserted toothpick comes out clean
• Allow cupcakes to cool in pans for 10 minutes before removing
• Cool completely before frosting

Frosting Ingredients:
 

1/2 cup butter

1/2 cup creamy peanut butter

1 1/2 tsp vanilla extract

4 cups powdered sugar

1-2 tbsp milk

*You will also need chopped peanuts, caramel sauce and sliced Snickers pieces to garnish. 

• In a large bowl beat butter and peanut butter until creamy and well blended, scraping down sides of bowl as needed
• Add vanilla and 1 cup of powdered sugar and mix on low speed until incorporated
• Continue to add powdered sugar, 1 cup at a time, to reach the right consistency
• Add 1 tbsp of milk and mix until light and fluffy (if needed, add more milk to get the proper consistency, not too thick or too thin)
• Increase mixer speed to medium high and whip about one minute until frosting becomes fluffy
• Fill a piping bag and pipe onto cooled cupcakes
• Top with chopped peanuts, caramel sauce and coarsely chopped Snickers bars
  

Cheers to 20 Years!

 

    Yesterday my husband and I celebrated our 20th wedding anniversary.  Neither of us can fathom the idea that we have been married that long.  It truly seems like just yesterday that I walked down the aisle in a dress that I still adore and became the wife of the love of my life.  Since then we have added three wonderful children to our lives (two of which are now taller than me!) and have built a life together that is both comfortable and fulfilling. 

 

     To commemorate our milestone, I of course decided to bake some cupcakes.  After all, it has been said that the way to a man's heart is through his stomach.  I must admit that these cupcakes, with the addition of the champagne and salted buttercream frosting, are not my usual fare. The flavour is unexpected, yet delightful; unpredictable, yet familiar.  Just as I hope our marriage continues to be.

 

Pink Champagne Cupcakes

1 box white cake mix

3 egg whites

1 1/4 cup pink champagne/sparkling wine (I used Yellow Tail Pink Bubbles)

1/3 cup oil

 4 drops red food coloring

 

• Heat oven to 350 and line pans with cupcake liners
• Beat cake mix, egg whites, champagne, oil and food colouring on low speed for 30 seconds until combined
• Continue to beat on medium speed for 2 minutes, scraping bowl occasionally
• Pour into liners
• Bake for 18-23 minutes or until an inserted toothpick comes out clean
• Cool 10 minutes before removing from pan
• Cool completely before frosting

Salted Buttercream Frosting

 

1 cup butter, softened

1/8 teaspoon salt
4 cups confectioners' sugar
1 teaspoon milk
 1 teaspoon vanilla extract

5-6 drops of red food colouring 

• In a medium bowl combine butter and salt
• Beat until blended
• Add sugar, 1 cup at a time and beat until combined
• Add the milk, vanilla and food colouring and beat for an additional 2 to 3 minutes or until batter becomes smooth and creamy
• Pipe onto cooled cupcakes and garnish with a fresh, ripe strawberry or garnish of your choice
• I used edible pearls for this occasion

 

*Frosting recipe adapted from;

http://www.food.com/recipe/vanilla-buttercream-frosting-from-sprinkles-cupcakes-222188

"YOLO"

    As I mentioned in my previous post, I'm searching for the remote control of life; I've even looked for it under the sofa cushions.  My guess is that it's not meant to be found. In the meantime, I find myself conciously trying to take it all in.  Perhaps it is my impending birthday that has me so retrospective. Whatever the reason, I am relishing life.  I recently saw this quote that pretty much sums it up:

"Life is short.

Time is fast.

No replay, no rewind.

So enjoy every moment

as it comes."

 

     That said, here is the recipe for my truly decadent Rolo cupcakes.  As the saying goes, you only live once, you might as well enjoy it.  As my kids would say #YOLO. It's no coincidence that YOLO and ROLO rhyme,  I believe that it's a match that was meant to be! 

 

For the Cupcakes:
 

1 Box Devil's Food Cake Mix

3 eggs

1/2 cup oil

1 cup buttermilk 

1/2 cup sour cream

2 tsp vanilla extract

•  Preheat oven to 350 degrees and line pans with cupcake liners (the prettier the better!)
•  Sift cake mix into a small bowl and set aside
•  In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract
•  Add cake mix and stir until smooth
•  Fill cupcake liners 3/4 full and bake for 17-20 minutes or until an inserted toothpick comes out clean
• Allow cupcakes to cool before going on to the next step

 

 

 For the Filling:

• Using a large frosting tip, scoop out the centre of each cupcake
• Simply push down and twist to remove cake from middle
• Use a toothpick to remove middle from tip
• Don't throw out those middles! You can either crumble them up and use them as a garnish over the caramel sauce or let your children eat them as I did
• Fill each hole with a rolo placed upside down

 

For the Chocolate Frosting:
 

1 cup butter, softened

3/4 cup unsweetened cocoa powder

3 tbsp milk

2 tsp vanilla extract

3-4 cups powdered sugar

Rolos for decoration 

 

• Beat butter until light and fluffy
• Add cocoa, 2 tablespoons of the milk and the vanilla extract
• Beat again until all ingredients combine
• Slowly add in powered sugar, 1 cup at  time,  until you reach your desired consistency, add more milk of needed
•  Pipe onto cooled cupcakes covering the hole with with the Rolo in it
• Drizzle caramel sauce over the top and finish with a Rolo (I used President's Choice Caramel Syrup)







 
 
 

Treat Tuesday!

   It's Treat Tuesday once again!  This summer sure is flying by.  While I am enjoying these relaxing summer days at home with my children I really need to press pause.  So much will be changing come September.  The kids will be returning to school; which means I will officially have two boys in high school!  My daughter isn't too far behind.  She's so anxious to become a teenager that she somehow talked me into celebrating her 'half' birthday this week.  "Only one and a half birthdays until I'm a teenager Mom!" - Yikes! 

    Seriously, where is the remote control of life? I need to do more than press pause I need to hit record! I don't want to forget a moment of this time we are so fortunate to be sharing. I recently read a book called The Gift of an Ordinary Day; A Mother's Memoir by Katrina Kenison. It spoke volumes to me, particularly in terms of my thoughts.  Here is a quote that altogether encompasses how I've been feeling as of late:  

 “I know I can't make time slow down, can't hold our life as it is in a freeze frame or slow my children's inexorable journeys into adulthood and lives of their own. But I can celebrate those journeys by bearing witness to them, by paying attention, and, perhaps most of all, by carrying on with my own growth and becoming. Now it dawns on me that the only way I can figure out what I'm meant to be doing is to try to understand who I'm meant to be...I will not waste this life, not one hour, not one minute. I will not take for granted the blessing of our being here...I will give thanks...” 

          ~Katrina Kenison

    This book really made me realize that I need to stop and smell the cupcakes. That said here is my Tuesday recipe. Treat yourself by baking up a batch of these succulent summer cupcakes. They will have you pausing at least long enough to say "Yum!"  Savour the moment. 

 

Cupcakes:

1 box white cake mix

3 eggs

1/3 C. oil

zest of 1 lemon

1/4 C. lemon juice

1 tsp vanilla extract

3/4 C. milk

1/2 C. sour cream 

•  Preheat oven to 350 degrees and line pans with cupcake liners
•  Sift cake mix into a separate bowl breaking up any lumps, and set aside
•  In a large bowl whisk together eggs, oil, zest, lemon juice, vanilla, milk and sour cream until smooth
•  Stir in cake mix and blend until combined
•  Fill cupcake liners 3/4 full and bake for 17-20 minutes or until an inserted toothpick comes out clean

Lemon Glaze: 

zest of half of a lemon

1/4 cup lemon juice

1 2/3 cup powdered sugar

•  Combine all ingredients in a small glass bowl and whisk together with a fork until a smooth paste forms
• When cupcakes have cooled spoon glaze over tops and let set (about 10 minutes should do it)

Blackberry Buttercream Frosting: 

1 cup butter, softened

4-5 cups powdered sugar

1/4 cup blackberry puree (Simply toss a handful or two of fresh blackberries into the blender and puree.   Be sure to run the puree through a strainer to remove seeds before incorporating them into your frosting.)

• Beat butter until smooth
• Add powdered sugar, 1 cup at a time, enough to make the frosting stiff
• Slowly add in blackberry puree 1 tablespoon at a time until you reach your desired consistency
• When lemon glaze is firm, pipe frosting on top and garnish with a fresh blackberry

*Thanks to YourCupOfCake for inspiring this recipe.

Cupcakes on Parade

     I am very excited to announce that TWO of my cupcake recipes have been featured in  the cupcake parade on the Ducks n' a Row blog! Please stop by to see the parade. There are some wonderful cupcakes featured!

"Cupcakes on Parade"

A weekly celebration of great cupcake recipes!
 

http://www.ducksnarow.com/2013/06/cupcakes-on-parade.html

http://www.ducksnarow.com/

 

 

What do you mean you don't like cupcakes?!

  

 

    Another birthday, another simple request. Same family, same great children.  This time the birthday boy, who surprisingly is not a fan of cupcakes (what?!) asked me to bake him some birthday cookies. Nothing fancy, just chocolate chip; his favourite. So of course I obliged and baked up a batch of my go to, no fail, chocolate chip cookies (stay tuned, I'll post that recipe too!).  However, the baker in me wanted to rise to the challenge of creating a cupcake that this birthday boy would love.  To do so, I resorted to a secret weapon... his favourite cookie in the entire world ~ Chewy Chips Ahoy. I knew that in order to win him over I had to somehow incorporate this cookie into my recipe.

 

     Thanks to an invite for all my kids to join in the birthday festivities, I had the afternoon to myself  so I tied on my apron, got out my mixing bowls and put on my creative thinking cap.  I'll be honest, I enjoyed perusing various cookbooks and recipe related web sites  for inspiration.  It's amazing how much time can be wasted on the Internet, not to mention how many cups of coffee I drank while doing so!  In the end, I combined a cup of this, a spoonful of that, and came up with the recipe that's posted below.  The frosting was tested until it was perfect.  I must publicly thank my neighbour for being my taste tester. She didn't even laugh at me when I came running outside in my apron, piping bag in hand saying "taste this!"  After a few tweaks it came out truly tasting just like chocolate chip cookie dough; heavenly!

 

      Judging by the reactions of the tasters, birthday boy included, this recipe is a keeper and quite possibly a new favourite. The surprise inside elicited the desired response, a joyful grin from ear to ear.  Happy birthday Michael, always remember to try new things and keep searching for that special something inside.

 

 

Chocolate Chip Cookie Cupcakes

With Cookie Dough Frosting

 

You will need:

24 Chewy Chips Ahoy Cookies, Frozen
* (I like to freeze ingredients like cookies that are already baked before I bake with them. This allows them to be incorporated in my recipe without becoming soggy)

1 box white cake mix

2 egg whites

2 eggs

1/3 cup oil

3/4 cup buttermilk
*(Place 1 tbsp vinegar in a glass measuring cup then fill with milk to the 1 cup line. Stir and let stand for 5 minutes.) 

3/4 cup sour cream

1 tablespoon vanilla extract

3/4 cup Chocolate Chip Cookies, chopped (I used President's Choice Decadent Chocolate Chip Cookies. To chop simply place a few cookies into a resealable bag, close and use the back of a spoon to crush. A very satisfying way to take out any frustration you may have!)

• Preheat oven to 350 degrees and line pans with cupcake liners
• Sift your cake mix into a small bowl and set aside
• In a large bowl, gently whisk egg whites, eggs, oil, buttermilk, sour cream and vanilla extract together
• Add cake mix and mix until combined
• Fold in  3/4 cup of chopped cookies
• Fill cupcake liners 1/4 full, place frozen cookie on top, and then fill the liner 3/4 full
• Bake for 16-20 minutes or until and inserted toothpick comes out clean

Cookie Dough Frosting:
 

1 1/2 cups unsalted butter, at room temperature

¾ cup brown sugar, packed

3½ cups confectioners’ sugar

1 cup all-purpose flour

¾ tsp salt

3 tbsp milk

2½ tsp vanilla extract

1/2 cup finely crushed chocolate chip cookies (I crush my cookies and then put them through a sifter, and only use what goes through. This way you don't get chunks that won't go through your piping tip in your frosting.)  

• Beat butter and brown sugar on high speed until creamy and fluffy
• Mix in the confectioners’ sugar 1 cup at a time and mix until smooth
• Beat in the flour and salt
• Mix in the milk and vanilla extract and beat until smooth and combined
• Fold in the finely crushed cookie crumbs
• Pipe frosting onto cooled cupcakes and decorate with mini chocolate chips and a mini cookie 

Sunshine & Strawberries

     Nothing says summertime like the taste of a juicy red strawberry.  They are in peak season here in our region and they are ripe for the picking.  I love to pair my strawberries with chocolate. Actually, I like to pair pretty much everything with chocolate!  It's a  flavour combination made for savouring. 

 

     These cupcakes are moist and delicious and the strawberry buttercream  is the icing on the cake; literally and figuratively!  The strawberry puree flavours the buttercream and turns it a beautiful shade of pink.  Whip up a batch of these cupcakes and enjoy the taste of summer.

Strawberries & Chocolate Cupcakes

For the cupcakes you will need:
 

1 Box chocolate devil's food cake mix

1/2 cup melted butter, cooled 

3 eggs

2 tsp. vanilla extract

3/4 cup milk

1/2 cup sour cream

• Preheat oven to 350 degrees and line pans with cupcake liners (the prettier the better!)
• Sift cake mix into a small bowl and set aside
• Combine all other cake ingredients in a large bowl and mix until well combined
• Stir in cake mix until smooth
• Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted toothpick comes out clean

For the chocolate ganache you will need:

1/2 cup chocolate chips

1/4 cup heavy whipping cream
1 heaping amount of self control so as not to lick the bowl clean!

• Place chocolate chips is a heat proof bowl and add heavy cream
• Microwave for 20 seconds, remove and stir
• Continue to microwave in small increments until mixture becomes smooth and creamy
• Dip the tops of the cooled cupcakes into the ganache and let set while you make the frosting

For the strawberry buttercream you will need:
 

3/4 cup butter, softened

4 oz. cream cheese, softened

1 tsp vanilla extract

2-4 tbsp strawberry puree (put a handful or two of strawberries in a blender and puree until they reach a liquid consistency - be sure the lid is secured tightly!)

3-4 cups powdered sugar

Fresh sliced strawberries to garnish

 

• Beat butter and cream cheese until smooth
• Add vanilla extract and 2 tbsp. strawberry puree
• Slowly add powdered sugar until you reach your desired consistency
• If mixture becomes too thick, add more strawberry puree
• Pipe onto cooled cupcakes and top with sliced strawberries