STRAWBERRY AND CREAM CUPCAKES
Pop! Cake mix and soda pop create a delicious strawberry-and-cream dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes, substituting soda pop for the water.
- Stir 1 or 2 drops food color into frosting. Frost cupcakes.
- In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. Garnish with fresh strawberries. Store loosely covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 23 g, TransFat 1 g
STRAWBERRIES AND CREAM 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: yellow cake mix, strawberry, heavy whipping cream, powdered sugar
Provided by Tasty
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- Follow instructions on cake mix to bake. Bake according to package.
- While they bake, finely chop five to seven strawberries until they are almost a pulp.
- In a bowl, beat the whipping cream, chopped strawberries, and powdered sugar until the mixture forms stiff peaks when the beaters are lifted up. Set aside.
- Let the cupcakes cool completely, then cut a hole in each one about the width of a quarter (leave room at the bottom of the cupcake). Press a strawberry, pointed side down into each cupcake, then top with whipped cream.
- Enjoy!
Nutrition Facts : Calories 286 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, Sugar 20 grams
STRAWBERRY AND CREAM CUPCAKES
Pop! Cake mix and soda create a delicious strawberry-and-cream dessert. Taken from Betty Crocker website -- Posted for the Think Pink Event Oct. 09
Provided by alligirl
Categories Dessert
Time 1h30m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans).
- Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes, substituting soda for the water and using oil and egg whites.
- Cool in pan 10 minutes; remove from pan to cooling rack.
- Cool completely, about 30 minutes.
- Stir 1 or 2 drops food color into frosting.
- Frost cupcakes.
- In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag.
- Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
- Garnish with fresh strawberries, if desired.
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