My two very good friends visited over the 4th of July weekend from California. It was soooo good to see them. And, it was the hubby's 29th birthday weekend. I decided friends in town+hubby's birthday was as good a reason as any to throw a party - who doesn't love a party?!?. Of course, I was thrilled to get to cook a bunch. It seems that I haven't had much time to cook lately so this was the perfect opportunity.

The Menu:

• Chickpea and Olive Crostini
• Cheese Plate
• Tomato and Goat Cheese Flatbread
• Potato Salad Stackers
• Honey Marinated Chicken Skewers
• Strawberry Cupcakes

More on the Strawberry Cupcakes in a second, but first I have to mention that the hubby and his good friend have been brewing beer together for the past couple of months. They brewed all the beer for the party and we made these awesome little labels for the beer. The Steam Beer (something like Anchor Steam) was a big hit.



Now, back to cupcakes. I have made this Strawberry Cake recipe a few times and every time it has been a MEGA hit - no seriously, people freak out over this cake. I decided that cupcakes made more sense given we were outside playing games, etc. and this recipe easily translates to them. The batter (yes, I lick the bowl) tastes like fluffy strawberry ice cream and the baked cake maintains an amazing amount of moisture - making these light yet decadent. Fresh strawberries at the peak of ripeness are the key, don't sacrifice on them, it's worth it.



STRAWBERRY LAYER CAKE RECIPE
(Cooking Light Magazine)

Cake:
1 1/4 c. sliced strawberries
10 ounce all-purpose flour (about 2 1/4 c.)
2 1/4 tsp. baking powder
1/8 tsp. salt
1 1/2 c. granulated sugar
1/2 c. butter, softened
2 large eggs
2 large egg whites
1 c. low-fat buttermilk
1/4 tsp. red food coloring
Cooking spray

Frosting:
1/3 c. (3 ounces) 1/3-less-fat cream cheese
1/3 c. butter, softened
2 tbl. Grand Marnier (orange-flavored liqueur - I use regular fresh squeezed orange juice and it works wonderfully well)
3 c. powdered sugar
12 whole strawberries (optional)
Preheat oven to 350°.

To prepare cake, place sliced strawberries in a food processor; process until smooth.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.

Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.

To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.