Wednesday, July 13, 2011

Very Strawberry Cupcakes

I like to do things the hard way.  I know at least one person who is currently agreeing whole-heartedly with this statement, but I'm sure he's smart enough to keep it a silent opinion.  So, when these little beauties were in the brainstorm stage, I was thinking of every way to make it harder than it really had to be.  I knew one thing for sure...I had a pint of strawberries that I really needed use.  Then I remembered that Duncan Hines makes a Strawberry Supreme cake mix, and the rest is cupcake history.  So, if you're interested in death by strawberries, I encourage you to indulge.  I'm eating one now and thinking about the 4,557 sit-ups I'm going to have to do to burn it off.

What you'll need:

**For the cupcakes**
1 19.5 ounce box Duncan Hines Strawberry Supreme Cake Mix
3 eggs
1/3 cup vegetable oil
1 1/3 cup milk
1/2 cup fresh strawberries (chopped)

**For the icing**
1 stick sweet cream butter
1 lb box powdered sugar
1/2 cup milk
1 3.4 ounce Strawberry Cream Jello pudding mix (unprepared)

12 strawberries, sliced (stems removed)

Preheat oven to 350°.  Line 12-24 count muffin pan with paper liners.

**Prepare the Cupcakes**

1.  Prepare cake mix according to package directions, substituting milk for water.
2.  Stir in 1/2 cup chopped, fresh strawberries.
3.  Fill cupcake liners 2/3 way full.
4.  Bake for 15-18 minutes or until toothpick inserted in center comes out clean.
5.  Allow cupcakes to cool completely before applying icing.

**Prepare the icing**

1.  Melt 1 stick of butter in the microwave.
2.  In a large bowl, combine butter and sugar on medium speed until smooth.
3.  Add unprepared pudding mix.  Mix on medium speed until well blended and PINK!
4.  Add milk, 1 tablespoon at a time, until desired consistency is reached.  This may be a little more or a little less than the 1/2 cup the recipe calls for.
5.  Pipe or spread onto cooled cupcakes.
6.  Top each cupcake with 2 strawberry slices.

When working with  buttercream frosting, consistency is key.  If it is too runny, simply add a little more powdered sugar and blend well.  If it is too stiff, add more milk and blend well.

See how easy that was?  I'm still shocked, I think I need another cupcake.


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