These grilled cupcakes with luscious strawberry filling will let you live out the rest of summer deliciously.
Summer be like ... hot.
But my belly be like ... cupcakes.
Sometimes it’s hard to make your cravings match the seasons. So, rather than stop my maniacal need for all things pastry – even in the summer when the mere thought of kickstarting the oven can melt your face off – I decided to master the art of cupcake grilling.
PEOPLE, DID YOU HEAR THAT?
It’s totally a thing. It’s totally a mix-up-batter-then-cook-them-cuppies-on-the-grill thing.
And Imma gonna showya howta do it.
Start with a Betty Crocker cake mix.
Grab yourself a pretty checkered spoon and a shiny bottle of Cascadian Farm strawberry fruit spread. No substitutions. Unless, of course, you have a platinum-and-gold checkered spoon. In that case, always use it.
Fill a cupcake tin (just nab a cheap one from the dollar store. You won’t worry about it going on the grill) – cupcake wrappers, batter, jam on top. That's it.
Then, whap that baby on the grill. And forgive the photo above. Because, um ... hello flat daytime lighting.
Let your cuppies chill post grill, then frost their tops with whippy homemade frosting. Add a strawberry on top too, if you want to.
Bask in the glory that is homemade cupcakes without a hot kitchen – and kiss your cravings hello.
Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!