Strawberry Surprise Cupcakes

For Valentine's Day or Anyday, even St. Patty's Day ...

St. Patrick's day is known for all the traditional fare, such as corned beef and cabbage, beer and green eggs and ham (or is that Dr. Seuss?). And I probably should have done a post on Irish Soda Bread, but I figured any holiday is worthy of these delicious cupcakes! Who wouldn't want to bite into a heavenly strawberry cream cheese filling on any day of the week for that matter? Besides, I made them on Valentine's Day and forgot to post them til now. So now that you know the truth, all I can say is that these cupcakes were really delicious. Not only that, they were a cinch to make.

My inspiration came from a recipe from Giada De Laurentiis for Strawberry and Mascarpone Filled Cupcakes. She used boxed cake mix. Yes, you read right, Giada used boxed cake mix. So I figured if Giada can do it, by golly, so can I. (hehehe) ;)


Strawberry Surprise Cupcakes
by Mixed Salad Annie

1 box French Vanilla cake mix
2 teaspoons pure almond extract
1 (8-ounce) package low-fat cream cheese (neufchatel cheese), room temperature
1 cup fresh strawberries, or 1/2 cup thawed and drained frozen strawberries
1/4 cup sugar
1 tablespoon lemon juice

Make the cupcakes following the instructions on the box, adding in the 2 teaspoons of almond extract along with other wet ingredients. Bake as directed; let cool and set aside.

Using a immersion blender or food processor, combine the cream cheese, strawberries, 1/4 cup sugar, and lemon juice. When the mixture is smooth, transfer to a pastry bag. Using a small tip, carefully squeeze the mixture into the top of each cupcake until you see the cupcake form a slight bulge. Do not try to overfill the cupcake because it will burst open. (I learned from experience!) Finish off each cupcake with a small squeeze on the top and sprinkle with colored sugar or sprinkles.

"Mock" Berry Tiramisu

No Bake, No Fuss, and there will be...
No Leftovers!

Tiramisu is a delicious Italian dessert made with zabaglione which is a light custard consisting of egg yolks, mascarpone cheese and a bit of sweet liquor, usually sweet marsala wine. Italian cookies called lady fingers are dipped in espresso and layered with the zabaglione and it is usually topped off with cocoa powder. In Italian tiramisu means "pick me up". Great name!

Let me start by saying that there is no replacement for the original tiramisu. But this is a super easy, low-fat and delicious summer dessert that mimics the Italian classic. It's quick to prepare and serves as a lower calorie alternative to a traditional tiramisu. And I think it will definately pick you up!

I am sending this over to Susan at Food Blogga who is hosting Sugar High Fridays this month for Jennifer of the Domestic Goddess, the creator of the SHF. Check it out for the most outrageously delicious berry concoctions.
"Mock" Berry Tiramisu
by Mixed Salad Annie

One 8 ounce package of Neufchatel cheese (1/3 less fat cream cheese), room temperature

1 cup vanilla fat-free yogurt
2 tablespoons Amaretto liquor, or your favorite sweet liquor
1 1/2 cups fresh blueberries
1 1/2 cups fresh strawberries, hulled and quartered
1 tablespoon sugar
1 cup cold Teeccino Herbal Coffee, or cold strong black coffee
24 Lady Finger Cookies
Powdered sugar

Mix the cream cheese to soften just until smooth and then fold in the yogurt and Amaretto.

Line a loaf pan with plastic wrap, allowing the wrap to extend over the sides. In a wide, flat bowl, whisk the teeccino/coffee with the sugar.

Dip 8 cookies into the teeccino/coffee one at a time, and arrange 4 in a single layer and another 4 in a single layer, on the bottom of the prepared pan. Spoon one third of the cream cheese mixture over the cookies to cover. Top with strawberries, reserving a few for the garnish. Repeat the dipping and layering of the next 8 cookies and cream cheese mixture, topping this layer with the blueberries.
Dip the remaining 8 cookies in the teeccino/coffee and arrange on the top. Evenly spoon on remaining cream cheese mixture. (The top layer will extend a little above the pan sides). Cover with the plastic wrap and refrigerate at least 2 hours or up to one day.
Unwrap the plastic and invert the tiramisu onto a platter and remove the plastic. Top with remaining strawberries and sprinkle with powdered sugar.