Lizzie's Strawberry Cupcakes

Name: Lizzie's Strawberry Cupcakes
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 24
Cuisine: American
Ingredients: 114 grams (1 stick) butter, at room temperature; 120 grams confectioners sugar; 4 larges eggs; 171 milliliters frozen sliced strawberries in syrup, thawed; 341 milliliters frozen sliced strawberries in syrup, thawed; 85 grams box strawberry-flavored gelatin; 85 grams box strawberry-flavored gelatin; 145 grams vegetable oil; 1 standard box plain white cake mix

If you want to add more American recipes to your recipe box, Lizzie's Strawberry Cupcakes might be From preparation to the plate, this recipe takes about 1 hour and 35 minutes.

Instructions

Watch how to make this recipe.

Special equipment: two 12-cup cupcake pans

Ingredients you will need

Cupcakes

For the cupcakes: Preheat the oven to 350 degrees F. Spray 2 cupcake pans with cooking spray.

Ingredients you will need

Cooking Spray

Cupcakes

Equipment you will use

Oven

With an electric mixer, beat the cake mix, gelatin, oil, strawberries and a 1/2 cup water until fully combined.

Ingredients you will need

Strawberries

Cake Mix

Gelatin

Water

Cooking Oil

Equipment you will use

Hand Mixer

Add the eggs, one at a time, beating well after each addition.

Ingredients you will need

Egg

Pour the batter into the prepared pans.

Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 20 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Let cool in the pan, and then remove before icing.

Ingredients you will need

Icing

Equipment you will use

Frying Pan

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.

Ingredients you will need

Strawberries

Cupcakes

Butter

Glaze

Icing

Sugar

Equipment you will use

Food Processor

Toothpicks

Blender

Equipment

Ingredients

Servings:

114grams

(1 stick) butter, at room temperature 120grams

confectioners' sugar 4larges

eggs 171milliliters

frozen sliced strawberries in syrup, thawed 341milliliters

frozen sliced strawberries in syrup, thawed 85grams

box strawberry-flavored gelatin 85grams

box strawberry-flavored gelatin 145grams

vegetable oil 1

standard box plain white cake mix

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Cupcakes on the menu? Try pairing with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "