From Allrecipes.com
For those of you that know me, you know very well that my favorite kind of cake is strawberry cake with strawberry icing. When Catherine (my sister) asked me to help her make these cupcakes, I was all over it!!! I would recommend chopping up the strawberries before incorporating them into the recipe. They can get a little bulky. Also, strain the frozen strawberries and reserve the juice. You may need this juice for the icing depending on the water content of the strawberries. Some of the reviews for this recipe say that their icing was too runny, but we had the opposite problem. However, when we added the reserved juice, it was perfect. These are so good, and I think I'm on sugar overload right now (at midnight).
Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package strawberry flavored gelatin mix (Jello)
3 TBSP all-purpose flour
1/2 cup water
2/3 cup vegetable oil
4 eggs
1 (10 ounce) package frozen strawberries (chopped & drained... reserve juice)
1/2 cup butter
4 and 3/4 cups confectioners' sugar
1 (3 ounce) package strawberry flavored gelatin mix (Jello)
3 TBSP all-purpose flour
1/2 cup water
2/3 cup vegetable oil
4 eggs
1 (10 ounce) package frozen strawberries (chopped & drained... reserve juice)
1/2 cup butter
4 and 3/4 cups confectioners' sugar
Directions:
Preheat Oven to 350. Place cupcake papers into muffin pan.
In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter 2/3 into the papers.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the strawberry frosting:
In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy. If you need more liquid, add the strawberry juice a little at a time until it's the right consistency of frosting.
Preheat Oven to 350. Place cupcake papers into muffin pan.
In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter 2/3 into the papers.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the strawberry frosting:
In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy. If you need more liquid, add the strawberry juice a little at a time until it's the right consistency of frosting.
1 comment:
These are DELICIOUS!
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