I had a cupcake disaster yesterday. I made mini and large red velvet cupcakes. I’m not sure what happened, but most of the mini ones looked shriveled and ugly so that not even a lovely cream cheese icing could salvage them. What to do? My sister suggested a red velvet trifle. I had all the makings for a cream filling and lots of fresh strawberries, so I decided to try it.
In a glass bowl I layered the beauty challenged cakes on the bottom. (Using a glass bowl allows the pretty layers to show.)
I created a cream layer by whipping 1 8 oz block of cream cheese with 1/2 cup sugar and then streaming in 1 cup of heavy cream and whipping together until the texture of whipped cream. I covered the cupcakes with more than half of the cream. I then used fresh strawberries soaked in fresh mashed strawberries and sugar and poured that over the cream layer. I topped with the remaining cream and then garnished with sliced berries.
My cousin who is a fantastic chef cooked a wonderful Mother’s Day luncheon honoring his wife, Mother, mother-in-law, sister-in-law and his “favorite” cousin (me)! As a gift to the mothers, I purchased some cinnamon palmiers from La Tour bakery and made some fresh strawberry mochi.
I washed and halved fresh strawberries and encased them in mochi. Mochi is a delightful Japanese confection which can be made in a microwave.
To make the mochi:
1 1/2 cups mochiko (sweet rice flour)
1 1/2 cups water
1/2 cup sugar
Potato starch for dusting only
drop desired food coloring (I used red for a pink colored mochi)
Equipment: microwave, mochi pan or microwave-safe bundt pan, plastic knife.
Directions: Mix all ingredients in bowl until smooth. Spray pan with cooking spray. Cover tightly with plastic wrap and slit holes in top of wrap to vent.
Microwave 3 minutes on low, then 3 minutes on medium, then 3 minutes on high.
Cool 5-10 minutes and then use plastic knife to cut in evenly sized pieces.
Use potato starch to keep mochi from sticking to your hands. Wrap mochi around a piece of strawberry and pinch together ends. Dust mochi with potato starch.
Serving: place each piece of mochi in a cupcake holder for presentation. If you’re giving a gift, a pretty presentation is to take a paper plate, punch holes in the rim and tie with a colorful ribbon. (Thanks for that tip, Pinterest!)
Here’s a simple and elegant appetizer platter suitable for almost any party. I bought the triple creme brie and Coastal chedder cheese from Costco. Additionally, Costco offered these mozzarella sticks wrapped in prosciutto and salami. I added some grapes and dried apricots and served with Milton crackers. Yum!