My favorite cake in the whole wide world is STRAWBERRY CAKE, with cream cheese frosting. Just the other day I found this strawberry cupcake recipe. I loved the simplicity of it~ I had all the ingredients, the recipe was easy and I love the look of all the babycakes on displays...
Fresh strawberries~ fill the kitchen with a heavy, sweet scent.
1 cup finely chopped fresh strawberries with juice (from 1-1/2 cups whole berries)
Line 12-cup muffin pans with paper liners.
Blend cake mix, gelatin, chopped strawberries with juice, milk, oil and eggs in a large bowl.
Strawberry cupcake batter~ ; - )

Scoop batter into each cup, filling it three-quarters of the way.
Bake @350 for 20-25 minutes.

Let cupcakes cool on rack for 15 minutes before frosting.
Cream Cheese Frosting...
1 package (8oz.) cream cheese and 4 tablespoons unsalted butter, at room temperature.

Beat in large bowl.
Add confectioners' sugar a little at a time on low speed, beating until the sugar is well incorporated, 1 minute.

Add 2 teaspoons vanilla.
Blend until fluffy. Tint frosting with food coloring. I used 2 drops of red to make a light pink.

Place a heaping tablespoon of frosting of each cupcake.

Strawberry Cupcakes~
1 package plain white cake mix
1 package (3 oz.) strawberry gelatin
1 cup finely chopped fresh strawberries with juice (from 1-1/2 cups whole berries)
3/4 cup whole milk
3/4 cups vegetable oil
4 large eggs
Preheat oven to 350 and line two 12-cups muffin pans with paper liners.
Blend cake mix, gelatin, chopped strawberries with juice, milk, oil, and eggs in a large bowl with an electric mixer set on low speed for 30 seconds. Stop mixer and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes, scraping down the sides of bowl if needed. Spoon or scoop batter into each cup, filling it three-quarters of the way.
Bake 20-25 minutes. Let cupcakes cool in pans on racks, 5 minutes. Remove cupcakes from pans and place on racks to cool for 15 minutes before frosting.
Cream Cheese Frosting~
1 package (8oz.) cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3 cups confectioners' sugar
2 teaspoons vanilla
Blend cream cheese and butter in a large bowl with an electric mixer set on low speed until combined, 30 seconds. Add sugar a little at a time on low speed, beating until the sugar is well incorporated, 1 minute. Add the vanilla, then increase speed to medium and blend the frosting until fluffy, 1 minute. Makes 3 cups.
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