A light and easy dessert for those end-of-summer picnics :) Lemonade Shortcake Cups Ingredients: 1 small pkg (9 oz) white cake mix (see Cook’s Tip) 1/3 cup (75 mL) flour 2 oz (60 g) cream cheese, softened 4 tbsp (60 mL) butter (½ stick), melted 1 1/4 cups (300 mL) thawed frozen whipped topping 3/4 cup (175 mL) prepared lemon curd, divided 6 small whole strawberries, hulled 1 tbsp (15 mL) water Directions: 1. Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini–Muffin Pan with nonstick cooking spray. 2. Combine cake mix, flour, cream cheese and butter in Classic Batter Bowl; mix until a soft dough forms using Small Mix N Scraper®. 3. Spoon about 1 tbsp (15 mL) of the dough into each cup of pan. Bake 11–13 minutes or until cups are light golden brown. 4. For filling, in clean batter bowl, mix whipped topping and ½ cup (125 mL) of the lemon curd until well blended. Add filling to large resealable plastic bag (see Cook’s Tip). 5. Slice strawberries into quarters using Utility Knife. 6. Remove pan from oven to Stackable Cooling Rack. Immediately press down on cups using to form indentations. Let stand 5 minutes. 7. Grasp edges of each cup and twist gently to loosen. Remove cups from pan to cooling rack. 8. Mix remaining ¼ cup (50 mL) lemon curd and water in 1-cup Prep Bowl until blended. 9. Squeeze filling evenly into cups. Spoon lemon curd over filling. Top each cup with one strawberry quarter. Yield: 24 servings of 1 shortcake cup Cook’s Tips: If you can’t find a small package of cake mix, 1 2/3 cups (400 mL) of white cake mix from a regular–size package can be used. *To easily fill large resealable plastic bag with filling, fit plastic bag over bowl of Manual Food Processor. Spoon filling into bag and trim the corner.
Posted on: Wed, 20 Aug 2014 14:10:39 +0000
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