Page 367 - Cupcakes

cream, curd-side down. Cover the platter with plastic wrap and chill the cakes

until time to serve. Return the remaining whipped cream to the refrigerator.

5. Just before serving, dollop 1 heaping tablespoon of whipped cream on top of
the cupcakes and garnish them with the remaining berries.

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

5 More Desserts to Build in a Cupcake Pan

1. Tiramisu. Cut white cake layers into rounds to fit foil baking cups.
Place 1 round in each cup, brush them with a sweet coffee syrup, then
spread with mascarpone cheese and dollop with whipped cream. Top

with a dusting of cocoa powder.
2. Summertime berries and cake. Cut angel food cake into rounds to fit
foil baking cups. Place 1 round in each cup. Mash fresh berries of your
choice with a little sugar to sweeten and layer with the cake. Chill until
firm, then serve with a dollop of whipped cream.

3. Pecan pie à la mode. Cut a partially thawed frozen pecan pie into bite-
size pieces. Scatter these in the cupcake pan cups, spoon over soft
vanilla ice cream, then scatter on a few more small pieces of pie. Cover

the pan and freeze until firm. Remove from the freezer 15 minutes
before serving.
4. Brownie pie à la mode. Cut your favorite brownies into bite-size pieces,
scatter them in cupcake pans, spoon over soft vanilla ice cream, add
more brownies, and freeze as described in number 3. Yum!

5. Prunes and Armagnac. Soak pitted prunes in Armagnac or brandy,
covered, at room temperature for a day (about ⅓ cup Armagnac for each
cup of prunes). Stir every couple of hours. Place the prunes in a food

processor or blender with vanilla ice cream (1 quart ice cream for every
1 cup prunes) and blend until the mixture is not quite smooth—the
prunes should still be in pieces. Spoon this into a cupcake pan lined
with foil baking cups. Toss graham cracker crumbs with a little melted
butter, sugar to taste, and finely chopped pecans. Scatter this mixture on
the top, freeze until nearly firm, then serve.