Strawberry Cupcakes??!
Answers: I have a box of strawberry supreme cake mix, and i wanted to make some cupcakes with it... what can i do or add to doctor up the mix to make them super fantastic? And what kind of frosting should i make? Serious Answers only!!
1 package strawberry cake mix
2 cups sour cream
2 egg
1/3 cup strawberry preserves
Directions
1. Heat oven to 350.
2. Line 24 muffin cups with paper baking cups.
3.In a large bowl, combine cake mix, sour cream and eggs.
4.Stir with a spoon until well blended.
5. Reserve 1 1/2 cups batter.
6. Fill paper-lined muffin cups 1/2 full with remaining batter.
7. Using spoon, make slight indentation in center of each cup; fill with heaping 1/2 teaspoonful of the preserves.
8.Spoon remaining 1 1/2 cups batter evenly over each filled cup; covering preserves.
9.(Muffin cups should be 3/4 full).
10.Bake at 350 for 20-30 minutes or until tops spring back when lightly touched in center.
11.Cool 1 minute; remove from pan.
12.Cool completely.
Frost with cream cheese icing or just sprinkle with powdered sugar.
use cream cheese frosting with some of that red sugar on top
Great, now i want cupcakes!!!!!!!
You could add tiny pieces of chopped up strawberry (not too big or the juices will make the mix too liquid), or chocolate chips if you like that sort of cupcake. You could also fold in some blueberries if you want to switch it up, as they won't affect the consistency. If you like a tarter cupcake, add some lemon rind (you grate the peel on an extremely fine grater).
As for frosting, I would look on allrecipes.com for a good cream cheese frosting - has the best flavour and texture in my opinion!
add choc chips...and call them chocolate covered strawberry cupcakes.
try putting alittle strawberry syrup in the mix I would go with vanilla frosting
For the icing: Cream Cheese Frosting:
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
ALSO TRY THESE CUP CAKES
Red Velvet Cupcakes with Cream Cheese Frosting
For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
For the cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.