Thursday, May 6, 2010

Strawberry Cream Cupcake Desserts

This recipe came from The Pampered Chef!

Crust and Cake

1 1/2 cups mini pretzel twists (about 3/4 Cup crushed)
1/4 cup butter, melted
2 tbsp sugar
1 small pkg white cake mix (9 oz)
1/2 cup sour cream
1 egg
1 tbsp water
1/2 tsp vanilla

Filling and Garnish

2 1/2 cup thawed frozen whipped topping, divided
2/3 cup strawberry ice cream topping, divided
1 cup sliced strawberries

1. Preheat the oven to 350 degrees. Place liners in the wells of the muffin an. For crust place pretzels into a large resealable plastic bag and finely crush. Combine pretzel crubs, butter and sugar nd mix well. Put pretzel crumbs in the bottom of each liner and press in to the liners.

2. Combine cake mix, sour cream, egg, water and vanilla and mix until smooth. Divide batter evenly among prepared muffin cups. Bake 18-20 minutes. Remove from the oven and cool for 10 minutes. Remove cupcakes from pan and cool completely.

3. Meanwhile combine 1 up of the whipped topping and 3 tbsp of the strawberry ice cream topping; mix well. Gently toss strawberries with 1 1/2 tbsp. of the strawberry ice cream topping.

4. When ready to serve, remove paper liners from cupcakes. Slice off tops of cupcakes. For each serving place bottom of cupcake on serving plate- scoop filling over center of the cupcake. Spoon rounded tablespoon of strawberries and juice over filling: top with cupcake top. Pipe whipped topping over desserts and drizzle with about 1 tsp slightly warmed remaining ice cream topping. Serve immediately.

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