05/28/2021
Are you kicking off the summer by attending to a potluck bbq this Memorial Weekend?
Check out this darling American Flag Recipe! If you have any mini muffin pan you can make this and impress everyone!
INGREDIENTS
2 pkgs (9 oz/275 mL each) white cake mix (see Cook’s Tip)
2/3 cup (150 mL) flour
4 oz (125 g) cream cheese, softened
1/2 cup (125 mL) butter (½ stick), melted
2 1/2 cups (625 mL) thawed frozen whipped topping
1 1/2 cups (375 mL) prepared lemon curd, divided
10 small whole strawberries, hulled
36 blueberries
2 tbsp (30 mL) water
DIRECTIONS
1) Preheat oven to 350ºF (180ºC). 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 (this will make 2 batches). 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
5) Slice strawberries into quarters using Utility Knife.
6) Remove pan from oven to Stackable Cooling Rack. Immediately press down on cups using Mini-Tart Shaper 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.
😎 Mix remaining 1/2 cup (125 mL) lemon curd and water in (1-cup/250-mL) Prep Bowl until blended.
9) Squeeze filling evenly into cups. Spoon lemon curd over filling. Place strawberries and blueberries onto cups and arrange into a flag design.
https://www.pamperedchef.com/pws/swilby