Chocolate Dipped Marshmallow Pops and Fresh Strawberry Cupcakes

Freakin' blogger ate this post. I'm posting it again.

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You get two recipes this week, since I neglected last week. Remember? I'm Bringin' the After School Snack Back, yo. ;-)

I was browsing through cooking blogs when a picture popped up on the screen. Cara said, "Mom! You HAVE to make those! PLEASE!!" So, I did.

They were really easy but a bit more expensive than I like normal snack to be so these are now "special" snacks. What makes them so expensive are the lollipop sticks. If you have suggestions - I'd love to hear them!

How do you make them? You put the marshmallow on a lollipop stick. You dip the marshmallow in melted chocolate. You roll the dipped marshmallow in sprinkles or nuts or crushed cookies. Let it sit for about 10 minutes on wax paper. Eat.

How's THAT for easy?!

Want more reassurance?

http://frogprincepaperie.com/2010/05/chocolate-candy-dipped-marshmallows-pops-on-a-stick-diy-tutorial-and-how-to.html

http://brandysbaking.blogspot.com/2011/03/marshmallow-pops.html

Git R Done

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This recipe was one of the more time consuming ones, but worth it!! I don't have a food processor or stand mixer so I improvised by mashing the strawberries (I used fresh) with a potato masher then putting them in the blender to puree. I used a hand mixer in place of the stand mixer. According to Rob and the kids, these were really yummy. They're full of things I can't have so I didn't taste them. ;-) Also, this recipe made me 14 cupcakes and enough frosting that I could make ANOTHER dozen and frost them, too. And, hey? Since this uses fresh strawberries you can count it as one of your fruit servings for the day. Ha!

Strawberry Cupcakes

Servings: Makes 1 dozen

Ingredients

• 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
• 1 1/2 cups all-purpose flour , sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/4 cup whole milk , room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup (1 stick) unsalted butter , room temperature
• 1 cup sugar
• 1 large egg , room temperature
• 2 large egg whites , room temperature

Directions:

Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Frosting

Servings: Makes enough for 1 dozen cupcakes

Ingredients

• 1/2 cup frozen whole strawberries , thawed
• 1 cup (2 sticks) unsalted butter , firm and slightly cold
• Pinch coarse salt
• 3 1/2 cups confectioners' sugar , sifted
• 1/2 tsp. pure vanilla extract

Directions:

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

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Go forth and make something.