(Culinary.net) If you’re looking for an easy dessert, this Whoopie Pie recipe is the perfect way to cap off weeknight meals.

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Whoopie Pies

• 1          box spice cake mix
• 1 1/2    cups apple butter
• 1/2       cup canola oil
• 2          eggs
• 8          ounces cream cheese
• 4          tablespoons butter
• 3          cups powdered sugar
• 2          tablespoons milk
• 1          teaspoon vanilla

1. Heat oven to 350° F.
2. Line baking sheet with parchment paper.
3. In large bowl, whisk spice cake mix, apple butter, oil and eggs.
4. With ice cream scoop or large tablespoon, spoon batter into rounded heaps, about 2-3 inches in diameter, onto parchment paper. Space spooned batter 2 inches apart.
5. Bake 14 minutes. Let cool.
6. In large bowl, beat cream cheese, butter and powdered sugar until smooth. Add milk and vanilla; beat until blended.
7. Frost flat sides of pie halves and place halves together.
8. Refrigerate and store in sealed container.

This ultimate fall dessert is filled with caramel sauce, topped with a fluffy cream cheese frosting and drizzled with even more caramel sauce. Family and friends can enjoy every morsel of this moist, autumn-themed cake.

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Watch video to see how to make this recipe!

Pumpkin Caramel Spice Cake

• Nonstick cooking spray
• 1          box spice cake mix
• 1          can (15 ounces) pumpkin
• 1          cup water
• 1/2       cup canola oil
• 3          eggs
• 1 1/2    cups caramel sauce, divided
• 1          package (8 ounces) cream cheese
• 2          tablespoons milk
• 1          cup powdered sugar
• 1          carton whipped topping

1. Heat oven to 350° F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.
2. In bowl, mix cake mix, pumpkin, water, oil and eggs until smooth. Pour batter into prepared pan. Bake 30-33 minutes, or until toothpick inserted in middle of cake comes out clean.
3. While cake is hot, using end of wooden spoon, poke holes throughout top of cake. In microwave, heat 1 1/4 cups caramel sauce. Pour sauce into holes of cake. Let cool completely.
4. In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.
5. Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.
6. Drizzle remaining caramel sauce over frosting.

Whether you need a quick appetizer or something to snack on, these Stuffed Cherry Tomatoes make for an appealing bite.

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Stuffed Cherry Tomatoes

• 24-48   cherry tomatoes
• 1          package (8 ounces) cream cheese, softened
• 2          tablespoons mayonnaise
• 1          medium cucumber, peeled and diced
• 3          green onion stalks, diced
• 2          teaspoons minced dill
• fresh dill, for garnish

1. Cut thin slice off top of each tomato. Scoop out pulp. Invert tomatoes on paper towel to drain.
2. In medium bowl, combine cream cheese and mayonnaise until smooth. Stir in cucumber, green onion and dill. Spoon mixture into tomatoes. Top with fresh dill.
3. Refrigerate until ready to serve.

(Culinary.net) If you need a recipe idea for your ripened bananas, try this Frosted Banana Cake recipe. A moist but not overly sweet cake bursting with banana flavor paired with a cream cheese frosting may be your new favorite.

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Watch video to see how to make this recipe!

Frosted Banana Cake

• 2          medium ripe bananas
• 1/2       cup butter, softened
• 1 1/2    cups sugar
• 2          eggs
• 1          cup sour cream
• 1/4       teaspoon vanilla extract
• 2          cups flour
• 1          teaspoon baking soda
• 1/4       teaspoon salt

Frosting:

• 1          package (8 ounces) cream cheese, softened
• 1/2       cup butter, softened
• 2          teaspoons vanilla extract
• 3          cups powdered sugar

1. Heat oven to 350° F.
2. Peel, slice and mash ripened bananas; set aside.
3. In large bowl, beat butter and sugar until fluffy. Add eggs, sour cream and vanilla; blend well. Gradually add in flour. Stir in bananas. Add baking soda and salt; mix well.
4. Pour batter into baking pan. Bake 20-25 minutes, or until toothpick inserted into center of cake comes out clean. Let cool.
5. To make frosting: In large bowl, beat cream cheese, butter and vanilla extract until fluffy. Gradually add powdered sugar. Mix until well combined.
6. Frost cake. Store in refrigerator until ready to serve.

(Culinary.net) When you think about summer foods and outdoor gatherings, one of the first things that often comes to mind is, of course, grilling. It’s delicious, fun and perfect for the summer heat. Grilling is popular during the warm months simply for the vast amount of different foods that can be created and devoured, plus you’re outside enjoying the sunshine.

Many love to grill kebabs, fajitas and the classics: hamburgers, hot dogs and bratwursts. However, this recipe is far from those signature meats yet you still get that charred, mouthwatering taste you crave every summer (with a sweet, juicy shift).

This Grilled Pineapple with Lime Dip is sweet and tangy but also packs the flavor of summer from a flaming grill. It’s a summertime twist perfect for a change up from the classics.

Begin by creating a marinade for the pineapple and letting it chill. The Lime Dip is simple yet smooth and sweet with cream cheese, yogurt, honey and brown sugar. It also has a hint of lime juice and tangy lime zest to give it that fresh taste every summer meal needs.

Once the dip is complete, it’s time for the best part: firing up the grill. Grill the pineapple wedges on each side until they are ready to be served with the dip. It’s that easy, and all those flavors combine to create an unexpected culinary combination.

Next time the grill is calling your name, think outside the box. This is a light, vegetarian dish many will love during the hottest time of the year. Try something new this season and don’t be afraid, the outcome is wholesome and, simply put, delicious.

Find more summer grilling recipes at Culinary.net.

Watch video to learn how to make this recipe!

Grilled Pineapple with Lime Dip

• 1          pineapple
• 1/4       cup brown sugar
• 2          tablespoons lime juice
• 3          tablespoons honey

Lime Dip:

• 8          ounces cream cheese, softened
• 1/2       cup plain yogurt
• 3          tablespoons honey
• 2          tablespoons brown sugar
• 2          tablespoons lime juice
• 2          teaspoons lime zest

1. Peel pineapple; cut into wedges.
2. In resealable plastic bag, combine brown sugar, lime juice and honey. Add pineapple wedges, seal bag and turn to coat. Refrigerate 1 hour.
3. To make Lime Dip: In small bowl, beat cream cheese until smooth. Beat in yogurt, honey, brown sugar, lime juice and lime zest. Cover and refrigerate.
4. Heat grill to medium heat.
5. Remove pineapple wedges from plastic bag; discard marinade. Grill pineapple wedges, covered, 3-4 minutes on each side, or until golden brown.
6. Serve with Lime Dip.

Source: Culinary.net

(Family Features) Cinco de Mayo is, officially, a holiday celebrating Mexico's victory over France in the 1862 Battle of Puebla. In the U.S., where it is actually celebrated with more gusto than in its native country, the holiday has become a celebration of Mexican heritage and culture.

The holiday also provides a great excuse to make irresistible Mexican-inspired recipes for entertaining and, of course, a big batch of margaritas to wash it all down. Fresh sweet corn is an essential component of many Mexican dishes and a cultural staple.

Luckily, Cinco de Mayo falls right in the middle of Florida's Sunshine Sweet Corn season, meaning that the sweetest corn, available all year, arrives just in time to be a part of your Cinco de Mayo celebration. These naturally-bred varieties are grown by a group of family farmers who are committed to producing the finest sweet corn.

Get the fiesta started with this Fire Roasted Corn and Chorizo Dip and a big bowl of tortilla chips. Crunchy, spicy, sweet and creamy, this addictive dip will have your guests asking for more.

Next, be sure to serve Mexican Style Corn, a truly authentic and delicious Mexican street food. Crunchy ears of fresh sweet corn are charred to perfection then slathered with a mixture of cheese and mayo, sprinkled with chili powder and squirted with lime for simple flavor perfection.

Finally, no Cinco de Mayo celebration is complete without tacos. For a healthful twist on your typical taco, try this recipe for Charred Corn Tacos with Radish Zucchini Slaw that will have both vegetarians and meat eaters clamoring for seconds.

Incorporating more healthful whole foods and veggies into your Cinco de Mayo celebration this year makes it easier to justify one more margarita. No matter what you serve at your Cinco de Mayo celebration, make sure to incorporate the sweet and wholesome flavor of fresh spring sweet corn.

Discover more mouth-watering recipes for Cinco de Mayo and every time of year at www.sunshinesweetcorn.com.

Six Global Spreads for Sweet Corn

1. North America: Maple Bourbon Butter - Combine one stick butter, 4 teaspoons bourbon, 2 teaspoons maple syrup and pinch of salt.
2. South America: Lime-Avocado Crema - In a blender, combine one avocado, 1/4 cup lime juice, one garlic clove, 1/2 bunch cilantro, 1/2 cup sour cream and pinch of salt. Blend until smooth. Add water if necessary.
3. Europe: Combine 2 ounces goat cheese, 2 tablespoons butter, 1 tablespoon fresh thyme, and pinch of salt and pepper. Stir until smooth.
4. Asia: Sriracha Butter - Combine 1/3 cup butter with 3 tablespoons Sriracha.
5. Africa: Harissa-Yogurt Spread - Whisk together 1 cup Greek yogurt, 1 tablespoon extra virgin olive oil, 1/2 teaspoon lemon juice, 2 tablespoons Harissa sauce, one crushed garlic clove and pinch of salt.
6. Australia: Honey-Ginger BBQ Sauce - In saucepan combine 1 1/2 cup apple cider vinegar, 1/2 cup honey, 1/2 cup ketchup, 1 1/2 tablespoons hot sauce, 4 minced garlic cloves, 2 tablespoons minced ginger and 1 teaspoon salt. Simmer, stirring occasionally until thickened and reduced to about 1 1/4 cup, 20 to 25 minutes.

Mexican Style Corn

Serves: 4

• 4 ears fresh Sunshine Sweet Corn, husked
• 1/4 cup mayonnaise
• 4 ounces Cotija or feta cheese
• 1 teaspoon chili powder
• 4 lime slices

1. Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes. Using knife, coat each ear of corn with about 1 tablespoon of mayonnaise. Crumble cheese on one side of each corn ear.
2. Sprinkle with chili powder, dividing evenly. Broil until cheese starts to melt, approximately 1 to 2 minutes. Serve with lime.

Charred Corn Tacos with Radish Zucchini Slaw

Serves: 4

• 4 ears Sunshine Sweet Corn
• Extra virgin olive oil, as needed
• Salt and freshly ground pepper, as needed
• 1/2 cup torn cilantro, parsley and mint leaves
• 1/2 small red onion, thinly sliced
• 2 1/2 tablespoons fresh lime juice
• 1 teaspoon maple syrup
• 1 cup radishes, cut into matchsticks
• 1 small zucchini, cut into matchsticks
• 1 jalapeno, seeded and thinly sliced
• 1/2 cup (2 1/2 ounces) crumbled Cotija or feta cheese
• 10 to 12 small (6-inch) soft corn tortillas

1. Brush corn with olive oil and season with salt and pepper. Over hot grill or open gas stove flame, char ears of corn until well blackened but not completely burnt. Remove from heat; cool. With large knife, shave off kernels into bowl. Add cilantro, parsley and mint; reserve.
2. In small bowl, combine onion and lime juice; let stand 10 minutes. Stir in maple syrup, radishes, zucchini, jalapeno and 2 tablespoons of oil. Season with salt and pepper; set aside.
3. Heat your tortillas one of two ways: Wrap whole stack in foil and place in warm 250°F oven for 15 minutes, or coat cast-iron skillet with thin layer of oil and heat over high heat; warm each tortilla 30 seconds to 1 minute each side, until lightly blistered.
4. To make tacos, fill each tortilla with 1/4 cup corn. Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.

Fire Roasted Corn and Chorizo Dip

Serves: 8 to 12

• 3 to 4 ears Sunshine Sweet Corn
• 1 small onion, peeled and sliced into rings
• 1 small red bell pepper
• 1 cup cooked chorizo
• 3 cloves garlic, minced
• 1(8-ounce) package cream cheese, softened
• 1/2 pound spicy pepper cheese, like pepper-jack or habanero cheddar
• 1/4 cup chopped green onions

1. Preheat oven to 400°F and preheat grill to high heat.
2. Remove cornhusks and corn silk, and place fresh Florida Sweet Corn, onion slices and red bell pepper on grill.
3. Grill corn and bell pepper for 8 to 10 minutes, turning every 2 minutes until all sides are slightly charred.
4. Grill onion slices for approximately 3 minutes per side. When veggies are cool enough to handle, cut corn off cob. Then chop onions and pepper, removing pepper seeds. In 8-by-8-inch baking dish or one-quart souffle dish, mix all ingredients together until well combined.
5. Bake for 10 to 15 minutes until edges are bubbly. Serve warm with tortilla chips.

Source: Sunshine Sweet Corn

(Family Features) This Cinco de Mayo, gather the whole family together and enjoy a true Mexican fiesta like Mama Ortega would have thrown over 100 years ago. With mariachi music, dancing, piñatas and traditional homemade Mexican meals, Mama's fiestas were always a favorite with family, friends and especially her 13 children!

The flavors and smells of Mama's homemade meals still taste great today, but are easier to create - and more fun to eat! Her legendary meals inspired today's convenient and great tasting Ortega Mexican products. Achieve authentic fiesta flavors by using crisp and crunchy Ortega taco shells made with whole kernel corn, topped with slow simmered Ortega Taco Sauce and authentic fire-roasted green chiles. Ortega's zesty Mexican seasonings and fresh-tasting salsas are perfect for adding flavor to your favorite snack, casserole, dip or soup!

So, gather the family together and enjoy a fiesta of flavors with Ortega. For other great recipe ideas or to learn more about Ortega's line of products, visit www.ortega.com.

Taco Rice and Beans

Prep time: 5 minutes
Start to finish: 15 minutes
Serves 4

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 package (1.25 ounces) Ortega Taco Seasoning Mix
• 1 cup water
• 1 can (15 ounces) black beans, drained
• 2 cups cooked rice
• 1/4 cup Ortega Thick & Chunky Salsa

1. In skillet, heat oil over medium heat. Add onion; cook 3 minutes. Add taco seasoning mix and water. Stir until combined and slightly thickened. Add beans, rice and salsa; stir. Cook 5 minutes more or until contents are heated through.

Grilled Margarita Shrimp

Prep time: 40 minutes
Start to finish: 50 minutes
Serves 6

• 1 cup margarita mix
• 1 cup Ortega Taco Sauce, divided
• 2 pounds raw shrimp (21 to 30), peeled and deveined
• 3 tablespoons Ortega Diced Green Chiles

1. In large bowl, pour margarita mix and 1/2 cup taco sauce over shrimp and toss well. Marinate in refrigerator 30 minutes or up to 2 hours.
2. Preheat grill until sizzling hot, about 15 minutes. Grill shrimp 4 minutes on each side or until pink.
3. Combine remaining 1/2 cup taco sauce with green chiles to use as dipping sauce.

Ham and Cheese Quesadillas

Prep time: 10 minutes
Start to finish: 20 minutes
Serves 5

• 1/2 pound cooked ham, diced
• 3/4 cup cream cheese, softened
• Zest of one lime
• 2 green onions, white and green parts, diced
• 1 Ortega Soft Taco Kit - includes 10 soft tortillas, 1 package (1.25 ounces) taco seasoning mix and 1 package (3 ounces) taco sauce
• Cooking spray
• 1 tomato, diced
• 1/4 cup cilantro, chopped
• 1/2 cup sour cream

1. In mixing bowl, combine diced ham, cream cheese, lime zest, green onions and half of taco seasoning packet contained in soft taco kit. Heat large skillet on medium and spray with cooking spray.
2. Spread about 1 teaspoon taco sauce onto a flour tortilla and then spread about 1/4 cup ham/cream cheese mixture on top.
3. Place tortilla-side down onto hot skillet and top with another flour tortilla. Heat about 4 minutes, until bottom of tortilla is browned; spray top of the other tortilla and flip. Cook another 4 minutes and repeat with remaining quesadillas. Cook two at a time if skillet is large enough.
4. Cut into wedges and top with tomato, cilantro and sour cream and serve.

Mexican Meatballs

Prep time: 15 minutes
Start to finish: 30 minutes
Makes about 30 meatballs

• 3 Ortega Yellow Corn Taco Shells
• 1 pound (16 ounces) lean ground beef
• 1 teaspoon Ortega Chili Seasoning Mix
• 1 egg
• 2 teaspoons Ortega Diced Green Chiles
• 1 bottle (8 ounces) Ortega Taco Sauce
• 1/4 cup shredded cheddar cheese
• Cilantro, finely chopped (optional)

1. Break taco shells into food processor and pulse several times to create about 1/2 cup taco shell crumbs. Place into large mixing bowl and add ground beef, seasoning mix, egg and green chiles. Mix thoroughly.
2. Form mixture into 30 (1-inch) meatballs and drop into hot skillet. Cook until they begin to brown. Carefully turn over and continue browning. Add taco sauce. Coat meatballs with sauce and simmer over low heat, uncovered, 10 minutes.
3. Sprinkle meatballs with cheese and garnish with cilantro, if desired. Serve with toothpicks.

Photos copyright (c) 2008 Publications International, Ltd. Used by permission.

Source: Ortega

(Family Features) Savor each bite of light and flaky crust filled with a creamy mixture of jalapeños and bacon in these Jalapeño Popper Cups.

For more appetizer recipes, visit culinary.net.

Watch video to see how to make this delicious recipe!

Jalapeño Popper Cups

• 8              strips bacon, chopped
• 4              medium jalapeño peppers, seeded and minced
• 2              teaspoons minced garlic
• 2              packages (8 ounces each) cream cheese
• 1/2         cup sour cream
• 1              cup shredded cheddar cheese, divided
• 1              package frozen phyllo dough sheets
• 2              tablespoons fresh cilantro, chopped

1. Heat oven 375°F.
2. In medium skillet over medium-high heat, cook bacon until crisp. Drain bacon; reserve 1 tablespoon grease.
3. Add jalapeño peppers and minced garlic to bacon grease. Cook until peppers are tender.
4. In large bowl, beat cream cheese and sour cream until smooth. Stir in bacon, jalapeño mix and 2/3 cup shredded cheese.
5. Gently fold one pastry sheet in half. Fold in top corners to middle, forming point. Fold bottom corners to middle, forming point. Place phyllo dough in muffin pan cavity, forming cup.
6. Fill phyllo cups with cream cheese mixture. Sprinkle remaining cheddar cheese over cups.
7. Bake 7-8 minutes or until heated through. Remove from pan and sprinkle with cilantro.

Recipe adapted from Wilton.

Source: Culinary.net

(Family Features) This cake delivers a mild sweetness and crunchy topping that can delight nearly any guest.  Serve it warm with a side of ice cream or a light dusting of powdered sugar.

Find more dessert recipes at culinary.net.

Watch video to see how to make this delicious recipe!

Cinnamon-Pecan Streusel Coffee Cake

Nonstick cooking spray

Topping:

• 3/4         cup old fashioned rolled oats
• 1/3         cup flour
• 1/3         cup light brown sugar, firmly packed
• 1/4         cup pecans, chopped
• 1/2         teaspoon ground cinnamon
• 1/4         teaspoon salt
• 5             tablespoons butter, softened

Cake:

• 1-1/2     cups flour
• 3/4         teaspoon baking powder
• 1/2         teaspoon salt
• 1/4         teaspoon baking soda
• 8             ounces cream cheese
• 3             tablespoons butter, softened
• 1/2         cup sugar
• 1             whole egg
• 1             egg yolk
• 5             tablespoons milk
• 2             teaspoons vanilla extract

1. Heat oven 350°F.
2. Spray 9-inch round baking pan with nonstick cooking spray.
3. To make topping: In medium bowl, combine oats, flour, brown sugar, pecans, cinnamon and salt.
4. Using pastry blender, cut butter into mixture until blended.
5. To make cake: In small bowl, combine flour, baking powder, salt and baking soda.
6. In large bowl, mix cream cheese, butter and sugar. Beat mixture until smooth.
7. Add egg and egg yolk, milk and vanilla extract. Beat mixture until smooth.
8. Combine flour mixture with cream cheese mixture. Spread mixture in pan. Sprinkle topping over batter.
9. Bake 35-40 minutes. Serve warm with ice cream or dust with powdered sugar.

Recipe adapted from Wilton.

Source: Culinary.net

(Family Features) The Mother's Day brunch is arranged, the cards and flowers are picked out - now it's time to make a show-stopping dessert that will truly make her day. And it's easier than you might think.

When looking for the perfect way to treat mom on Mother's Day, try a simple search on Bing.com. Bing makes it easy to find recipes by meals, convenience, or even ingredients to find just the right recipe - like cheesecake, pie or blackberry cobbler - to truly delight the special mom in your life.

Show your mom just how much she means to you by making her something special and giving her a Mother's Day she won't forget. Here are three delicious ideas.

Frozen Raspberry Layer Cake

From Country Living
Prep Time: 20 minutes (not counting freezing times)
Total Freezing Time: 4 hours+
Servings: 8 to 10

• 2 10 3/4-ounce frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
• 3 cups vanilla ice cream, slightly softened
• 4 cups raspberry sorbet, slightly softened
• 1 pint fresh raspberries, rinsed and picked over
• 3 tablespoons Chambord, or other raspberry-flavored liqueur

1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
   Cut out a 3- by 27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside.
2. Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake. Freeze until ice cream hardens - about 25 minutes.
3. Spread 2 cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
4. Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake.
5. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.

Upside-Down Honey Cheesecakes

From Bon Appétit
Prep Time: 25 minutes
Cook Time: 35 minutes
Chilling Time: 1 hour+
Servings: 12

• 1 cup sugar
• 1/3 cup honey
• 1/4 cup (1/2 stick) unsalted butter
• 1/3 cup water
• 3 8-ounce packages cream cheese, room temperature
• 2/3 cup (packed) golden brown sugar
• 1 cup sour cream
• 2 teaspoons fresh lemon juice
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• Assorted fresh berries (for garnish)

1. Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups.
2. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended.
   Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes.
3. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
4. Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins.
   Add enough hot water to pans to come halfway up sides of ramekins.
5. Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
6. Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.

Strawberry Shortcake Cupcakes

From Redbook
Prep Time: 25 minutes
Cook Time: 24 minutes
Servings: 12

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2/3 cup sour cream

Topping

• 1 quart strawberries, hulled, thickly sliced
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 1/2 cups cold heavy cream
• 3 tablespoons confectioners' sugar
• 1 tablespoon vanilla extract

1. Heat oven to 350° F. Line 12 standard muffin cups with paper liners.
2. In medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
3. Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
4. Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form.
5. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.

Source: Bing.com