I feel obligated to share a story with you. Right now, I’m only using eight fingers to type. Why, you ask?

The first round of NFL draft picks were chosen Thursday night, and after work I decided to make Boyfriend and I nachos, because nachos go fabulously with football. So, I cooked up and seasoned some ground beef, diced onions, shredded cheese, and set out other toppings. I reached for a can of refried beans and opened it with my piece-of-crap can opener. I set it aside. I called Boyfriend into the kitchen and made him help me with things because I was getting antsy and bored. I did a little dance.

I went near the now open can of refried beans. I noticed the lid was still attached by just a little piece of metal. I absentmindedly reached out to rip the lid off with my bare hand.

I felt a sharp pain. I looked down and saw blood. I inexplicably put my hand in the sink under running water. I saw more blood. I began screaming louder. Boyfriend tried to help. I started screaming, “HOSPI-HOSPIT-HOSPITAL!!! WE MUST GO TO THERE!!!” Then we went to the hospital where I got some stitches for my finger.

It was an adventure. It’s really too bad that we had to miss the draft to have it, though. And that it’s a pain in my arse to type this.

Moral of the story: please, for goodness’ sake, do not get your pretty little hands near the raw edge of the lid of a tin can. Or you will tear up the finger pads on all of your fingers and need stitches in one of them. And then you cannot make yummy things as easily.

ANYWHO. I made some pretty cupcakes the other day.

They are my play on a super simple, cupcake version of strawberry shortcake. Strawberries are folded into the batter and they’re topped with whipped cream. And they are oh so very delightful and summery. They make cooking related injuries aaall better.

These are totally cheater box-mix cupcakes- just dressed up a little. Because that’s the way I roll sometimes.

Make them, and watch them disappear! (Also, I had so much fun with this graphic)

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Strawberry Shortcake Cupcakes

Makes 24

1 box yellow cake mix
Oil, water, and eggs as needed for cake mix
1 1/2 cups strawberries, roughly chopped

2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla

1. Preheat oven to temperature on package directions. Prepare cake mix according to package directions. Gently fold strawberries into batter with a rubber spatula.
2. Pour batter into cupcake tins. Bake in preheated oven for about 19 minutes, or until tops are golden brown. Let sit in tins for a few minutes, then remove to cooling rack.
3. To make the frosting, combine the heavy whipping cream, powdered sugar, and vanilla and beat for 5-8 minutes using your KitchenAid or a handheld mixer. Frosting is done when stiff peaks have formed.
4. Frost the cupcakes and top with a small or sliced strawberry. Enjoy!