Whenever I bake cupcakes for the kids' birthday parties, my husband always stuffs the inside with extra frosting...well, this time, I was determined to make them so moist, he wouldn't need to do that, and I finally succeeded! Serendipitously, I also perfected my signature frosting :)
Strawberry Cupcakes 1 18oz Box Pillsbury Moist Supreme Strawberry Cake Mix 6oz Strawberry Jell-O (big box) 1/2 cup coconut oil 1/2 cup water 1/4 cup half and half 1/4 cup strawberry jam 3 eggs Cheesecake Frosting 8 oz cream cheese, softened 8 oz butter, softened 1-2 cups powdered sugar (to taste) 2 t vanilla 2 T half and half 2-3 drops red food coloring (optional) 1. Preheat oven to 350. 2. In a large bowl, combine all the cupcake ingredients with a mixer until smooth (2-5 minutes). 3. Fill cupcake liners in muffin tin about 3/4 full (I used a 1/4 cup scoop). 4. Bake for 20 minutes or until done. 5. Repeat. You may have batter leftover (I froze it). 6. To make the frosting: combine all ingredients with a mixer until smooth. 7. Just before serving, frost cupcakes. Optional toppings: sprinkles, shredded coconut, blueberries, morello cherries *Keep unfrosted cupcakes in an airtight container on the counter - frosted ones should go in the fridge if they are being stored for overnight. **Disclaimer: I'm not much for measuring, so amounts are approximates - adjust as needed.
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