Strawberries and Cream Cupcakes

3 Strawbery Cupcakes

 

I haven’t played with cake for a while. It’s been far too long. I made cake pops over the weekend but that doesn’t count. I am so over winter time. I don’t want any of the normal heavy flavors like chocolate or red velvet (even though those are delicious). So I decided to come up with a Strawberry recipe that would be simple and not require a lot of ingredients.

I opted to make mini cupcakes this time around. I love mini’s! I always tell people they are low-cal simply because they are small. It always confuses people at first, which gives me a good laugh. 🙂

These are simply made with few ingredients. No fresh strawberries this time around. I am working on a fresh strawberry recipe now. But this is good if you are in a pinch and need something different. I hope you enjoy them!

Cake Ingredients:

  • 1 Box of White Cake Mix
  • 1 box of strawberry flavored gelatin (not pudding mix although you could add that in place of gelatin powder if you wanted)
  • Eggs
  • Butter
  • Milk
  • 1 tsp Strawberry Extract
  • 1/2 tsp Vanilla Extract

Instructions:

  1. Preheat your oven to the temperature listed on the box. Grease and flour your pans.
  2. Make the cake batter as it states on the box. BUT…..
  3. Use milk instead of water (same amount as it calls for on the box).
  4. Use one additional egg than what it calls for. In white cake mix it normally calls for egg whites. Add one extra white to the batter.
  5. Use melted butter instead of oil and double the amount. So if it calls for 1/4 cup of oil you will want to add 1/2 cup of melted butter. 
  6. Add a tsp of Strawberry extract
  7. Add 1/2 tsp of vanilla extract
  8. Pour into your cupcake liners about half way
  9. Bake according to the time on the package. If using mini’s I always start with 10 minutes and then test for doneness along the way. Be careful not to over bake. Mini’s bake much faster.
  10. Let cool in the pan for 10 minutes then move cupcakes to a drying rack.

Strawberry Cupcake

Strawberries and Cream Frosting

  • 1 cup of butter softened to room temperature (I always use pure butter not margarine)
  • 3 cups of powder sugar
  • 2 tsp of vanilla extract
  • 1 tsp of strawberry extract
  • a pinch of salt
  • 7-10 tsp of heavy whipping cream
  • Pink gel dye

Directions:

  1. Beat butter until light and creamy
  2. Add Sugar, extracts, salt and whipping cream
  3. Mix thoroughly
  4. Add pink or red gel color until you achieve your desired color
  5. I piped the swirls with a Wilton tip 12 (round tip) then garnished them with pearl coated chocolates.

HAPPY BAKING!

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