Page 363 - Cupcakes

2 teaspoons confectioners’ sugar

8 foil liners for cupcake pans (2½-inch size)
1 small (10.75 ounces) loaf frozen pound cake

2 tablespoons cream sherry
½ cup chopped fresh ripe strawberries

8 whole mediumsize ripe strawberries, for garnish

1. Prepare the instant pudding according to the package directions, adding the
cold milk as directed. Stir in the vanilla. Immediately place the pudding in the
refrigerator to chill until it is needed.

2. Meanwhile, place a clean, mediumsize mixing bowl and electric mixer beaters
in the freezer for 1 minute. Pour the cream into the chilled bowl and beat with
the electric mixer on high speed until the cream has thickened, 1½ minutes. Stop
the machine and add the sugar. Beat the cream and sugar on high speed until stiff

peaks form, 1 to 2 minutes more. Place the whipped cream in the refrigerator to
chill.

3. Place the foil liners on a serving platter and set aside.

4. Place the frozen cake on a cutting board. Slice the cake thinly into 16 slices
that are about G-inch thick. Cut a 2-inch round out of each slice, yielding 16
rounds. Generously brush one side of each round with the sherry.

5. Place 8 rounds, sherry-side up, in the foil liners. Dollop 1 tablespoon of
pudding on the top of each cake round. Place 1 tablespoon of chopped
strawberries on top of the pudding. Then, dollop with 1 tablespoon more
pudding. Place the remaining 8 cake rounds on the top of pudding, sherry-side
down. Cover the platter with plastic wrap and chill the cakes until time to serve.

6. Just before serving, slice the whole strawberries. Top each trifle with a
heaping tablespoon of whipped cream and garnish with 2 or 3 of the nicest
strawberry slices.

Store these “cupcakes,” covered in plastic wrap or in a cake saver, in the
refrigerator for up to 3 days.