Oh, my goodness. This is a great cupcake.
Not only is it an original cupcake creation, it’s really pretty too.
I love fruit pizzas, and had this idea to do a cupcake the very same way, with a sugar cookie and fruit on top. I had to make them extra special- for teacher appreciation week. Because we sure do love our teachers… and I AM the food committee- it works for a great combination.
I also LOVE these clear containers that hold cupcakes- perfect for on the go deliveries. Not too expensive, I can find them for around $1 each. I sometimes wash and save for a second activity.
Here’s me with the finished product. (Notice the pretty cabinets behind me! Phase 2 is done, and we’re on to phase 3.)
And finally, here’s Mrs. H. She’s a fantastic teacher- and I love her. She was so excited to get the cupcake! I had to snap a photo of her beautiful smile.
Fruit Pizza Cupcakes by Wendy Paul
1 box french vanilla cake mix
1 cup sour cream
1 tsp. vanilla extract
1/2 cup half and half
Fresh fruit (strawberries, raspberries, kiwi, blueberries, peaches)
Vanilla butter cream frosting
24 Soft Sour Cream Sugar Cookies from 101 Gourmet Cookies for Everyone, baked and cooled (use a round cookie cutter about the same diameter as your cupcakes.)
Combine the cake mix, sour cream, eggs, vanilla, half and half in a bowl. Batter will be thick. Scoop batter into paper liners filling 3/4 full. Bake at 350 degrees for 15-18 minutes until edges are slightly golden and cake springs back when lightly touched.
Remove from the oven and cool completely.
Frost about 1 tbsp. of butter cream frosting, acting as your glue. Place a cookie on top and secure, gently pushing down. Then frost your cookie with butter cream frosting, and place your fresh fruit on top. Serve same day. Makes 24 cupcakes.