SPARKLY CUPCAKES RECIPES

Steps:

• In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth.

Steps:

• Combine flour, sugar and salt in a food processor. Pulse a few times to combine.
• Add butter to food processor. Pulse until butter looks like small peas and mixture resembles damp sand.
• Add ice water one tablespoon at a time, pulsing until dough forms.
• Remove dough from food processor then, using your hands, form dough into a ball.
• Flatten dough into a disk, wrap in plastic wrap then refrigerate for 30 minutes until firm.
• Combine strawberries, sugar, vanilla and cornstarch in a large bowl. Stir until well combined.
• Whisk together egg and heavy cream in a small bowl until combined. Set aside.
• Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside.
• Remove chilled dough from the refrigerator. Let it set at room temperature for 15 minutes then roll out on a floured surface until circle is 14 inches in diameter.
• Transfer dough to your baking sheet. Spoon strawberry filling and juices into the center leaving a 2 inch boarder around the perimeter.
• Carefully fold dough up and over the edges of the berry filling, overlapping as you go. Pinch dough edges to seal.
• Brush dough with egg wash then sprinkle dough with turbinado sugar.
• Bake 30-35 minutes or until crust is golden brown and the fruit is bubbling hot.
• Remove from oven and allow the galette to rest on the baking sheet for 15 minutes to cool.
• Serve plain, with a dusting of powdered sugar or a scoop of vanilla ice cream.
• Cover and store leftovers at room temperature up to 2 days.