I’m Happy This Independence Day

♦ July 3, 2015

Yes I said it. I’m really happy this Independence day. Yes the country has gone a little crazy, yes the world seems to be falling apart, yes our entire government seems to be inhabited by a bunch of loons, but this year I’ve learned a few things in spite of it all. There are still some really good people in our government, who still care about the people. I’ve learned that if we fight hard enough and long enough the things that we care about can happen. Laws can be changed and the freedom to do this still exists. This country may be a far cry from the one our forefathers envisioned on Independence day in 1776, but it is still our country. As long as we the people never forget that we’ll be ok. We the people have the power. So if you want change, don’t riot and act like an idiot. Get out there and campaign for and elect the people who will give you want you want. After 5 years of working to get the MN Cottage Food Law amended, I can tell you that it takes a lot of work and perseverance. (And a whole lot of prayer!) But we did it! We managed to get the law amended and as of July 1st, registration was opened for Minnesota home bakers to sign up and start baking and selling directly from their homes. I can not express how happy and excited I am! This is still a great country and we are still America, land of the free, home of the brave!

Since I have been busy with the Cottage Food bill as well as my real job, I really do have one, I have not been baking as much as I would love to. It’s about time we fixed that so here is a recipe for the cupcakes I made for this Fourth of July celebration. Have a safe and happy weekend!

Strawberry Filled Vanilla Cupcakes with Whipped Cream Frosting
They are super easy to make. Begin by baking a batch of vanilla cupcakes. I’ll give you the recipe below. After they are baked and cooled, hollow out the center with a cupcake hole scooper thingy. I can’t remember the official name of it. Then empty a can of strawberry pie filling into your food processor and give it a few whirls to chop it up a bit. Fill the cupcakes with the strawberry filling until it’s almost level with the top of the cupcake. Frost with the Whipped Cream Frosting recipe below. I don’t remember where I got my recipes from. I’ve had them a long time. Please keep the cupcakes refrigerated until you serve them and refrigerate any left overs.

3 Egg White Cupcakes
I often make this cake after we have eggs benedict using the left over egg whites from the hollandaise sauce.
2 1/4 cup flour
1 1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup softened margarine or butter
1 cup milk
1 1/2 tsp. vanilla
3 egg whites
Place all of the ingredients into a mixing bowl and beat for 4 minutes. It makes one 9×13 cake or about 24 cupcakes.

Whipped Cream Frosting
1 1/2 cups whipping cream
1/2 cup unsalted butter, softened
1 1/2 cup powdered sugar
1 1/2 tsp. vanilla (I like to use 1 tsp. vanilla and 1/2 tsp. rum flavoring)
In a chilled bowl whip 1 1/4 cups of the whipping cream until stiff. Place in refrigerator to keep cold. Mix the butter, flavoring and the reserved 1/4 cup of whipping cream until smooth. Add the powdered sugar and beat until light and fluffy. Fold the butter cream into the whipped cream from the frig. Keep refrigerated.

Comments are closed.