Strawberry Cupcakes

Cupcake batter:
2 cups flour
1/2 t baking powder
1/2 t baking soda
1/2 t sea salt
3/4 cups smart balance butter spread
2 1/2 c sugar
1 t. almond emulsion
2 t. vanilla
1 c. sour cream
3 eggs
1 box french vanilla instant pudding mix (3.4 oz)


Whisk flour, baking powder, baking soda and sea salt in a medium bowl. In a large bowl (or your stand mixer) combine sugar and smart balance butter spread until fluffy. Add eggs in one at a time beating til combined. Add in almond and vanilla mixing well. Mix in flour mixture and mix until combined. Add sour cream and beat well. Mix in pudding and beat well for a minute or two. Fill cupcake tins with batter and bake at 350* for 20-23 minutes.

Strawberry Rhubarb Mixture:
1 pound strawberries, tops cut off and sliced small
1 c sugar, divided
1 t. lemon juice
1 stock rhubarb, diced into 1/4" pieces (optional)
1/2 c. water

Mix strawberries with 2/3 cup sugar and 1 t. lemon juice and let set while you prepare the rhubarb, stirring occasionally. Combine rhubarb, 1/3 c. sugar and 1/2 c. water in a small sauce pan. Bring to a boil. Turn heat down to low and cook for 5-7 minutes until tender. Spoon rhubarb out of pan and into strawberry mixture without the extra liquid. (I prefer this recipe WITHOUT the rhubarb.)

Whipped Cream Topping:
Heavy Cream
Powdered Sugar
Vanilla

Whip heavy cream till it holds a peak adding powdered sugar and vanilla to taste.

Assembly:
Cut cupcakes in half and top with strawberry mixture. Replace top. Top with whipped cream and more mixture if you choose.

Fresh NO BAKE Peach Pie

What you'll need:
Baked Pie shell (I use Pillsbury refrigerated pie crusts)
Ripe peaches, pealed and sliced
1 c. sugar
1 c. water
3-4 T. cornstarch
5 T peach jello

Place peaches in pie shell. Mix remaining ingredients in saucepan and cook over low heat until thickened. Cool to room temp and pour into pie crust. Chill 3 hours or until completely set. Top with homemade whipped cream.

Variation - Strawberry Pie
You can substitute peaches for strawberries and peach jello for strawberry jello.

Strawberry Bundt Cake

I got this recipe from my Bishop's wife, Brenda Nevitt. She made this for me when Londyn was born and I was a little unsure because bundt cake is normally dry, but this is AMAZING! (I should have know Sister Nevitt's cake would have been nothing short of amazing!)

What you'll need:
Cake:
1 Strawberry cake mix
3 eggs
1/2 c. sugar
1/2 c. water
3/4 c. sour cream
1 instant vanilla pudding mix

Mix everything together and pour into a greased bundt pan. Bake at 350* for 50 minutes. Cool and remove from pan. Top with strawberry glaze.

Glaze:
Strawberries, sliced
sugar

Mix strawberries and desired amount of sugar in a bowl and let sit 30 minutes or longer.