One day, hopefully soon, I will update this blog . . .

I hope. It seems like a luxury to have that time. Here's a great recipe though, until then.


Warm Strawberry Cupcakes Baked in a Teacup
Submitted by Nicole Fisher from “Cupcakes” by Susanna Tee

Ingredients:
8 Tbsp. butter, softened, plus extra for greasing
4 Tbsp. Strawberry preserves
Generous ½ cup of superfine sugar
2 eggs, slightly beaten
1 tsp. vanilla extract
Generous ¾ cup self-rising white flour
1 lb. small whole strawberries
Confectioners’ sugar for dusting

1. Preheat oven to 350 degrees. Grease six heavy round teacups (or Ramekin) with butter. Spoon 1 to 2 tsp. of strawberry preserves in the bottom of each teacup.
2. Beat together butter and sugar until light and fluffy. Gradually add eggs, beating well, and then add vanilla extract. Sift in flour and, using a large metal spoon, fold it into the mixture. Spoon the batter into the teacups.
3. Stand teacups in a roasting pan, then pour in enough hot water to come one-third up the sides of the cups. Bake the cupcakes for 40 minutes, or until well-risen and golden brown, and a skewer inserted in the center, comes out clean. If over browning, cover the cupcakes with a sheet of foil. Cool for 2 to 3 minutes, then carefully lift from the pan and place on saucers.
4. Place a few of the whole strawberries on each cake, then dust with confectioners’ sugar. Serve warm with remaining strawberries.

Bon Appetite!