Lizzie's Strawberry Cupcakes
Lizzie's Strawberry Cupcakes might be just the dessert you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 270 calories, 2g of protein, and 11g of fat. This recipe serves 24. It can be enjoyed any time, but it is especially good for Mother's Day. If you have strawberries in syrup, vegetable oil, standard box cake mix, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 1 hour and 35 minutes.
Instructions
Watch how to make this recipe.
Special equipment: two 12-cup cupcake pans
For the cupcakes: Preheat the oven to 350 degrees F. Spray 2 cupcake pans with cooking spray.
With an electric mixer, beat the cake mix, gelatin, oil, strawberries and a 1/2 cup water until fully combined.
Add the eggs, one at a time, beating well after each addition.
Pour the batter into the prepared pans.
Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 20 minutes.
Let cool in the pan, and then remove before icing.
For the icing: In a blender or food processor, puree the butter, sugar and strawberries for the glaze until smooth; it may take a few minutes to come together. Poke holes in the cupcakes with a toothpick, then spoon the icing over, allowing some of it to seep into the cake. Store the cupcakes, covered in the refrigerator, for up to 2 weeks.