Since Memorial Day, we’ve been to quite a few picnics and it’s always a challenge to take something along that’s unique. For the 4th of July, as we arrived at a picnic, my friend’s teenage daughter looked at what I had in my hands and said “Thank goodness you didn’t bring watermelon” (apparently that was a common take-along that year, along with at least 3 trays of brownies). I discovered an awesome recipe for Boston Cream Pie Minis in the Kraft Foods magazine (this is a free quarterly print magazine that I highly recommend, signup at the KraftFoods website)
The cupcakes may look complicated, but they’re actually quite easy, a simple box mix to make the cupcakes, a couple of ingredients whipped together, these are a great cooking project for parents and older children. The cupcakes can be cut with a simple butter knife so there’s no risk to fingers. My only tip is to cut the cupcake, place the bottom half on the tray where you’re going to want it for chilling (I can put all 24 on a large cookie sheet in rows of 4). Put your filling on the bottom, then top it, this reduces the need to move the cupcake before it’s fully set and keeps them looking fluffy and nice.
These cupcakes have been a big hit everywhere they’ve gone (my own teenage son finds them irresistable).