Sunday, April 24, 2011

Strawberry Cupcakes!

Ever since I was a child, my grandma would always ask my brother and I which kind of cake we wanted her to make. Without a doubt, it was always her Strawberry Cake. 

A few weeks ago, I decided to give her cake a shot in a cupcake and try a new topper I found on another blog (sorry, I don't remember which one or I could give credit where it is due). 

They turned out so cute (and yummy)! 


Here's to you grandma...


Cupcake Ingredients:
Box Strawberry Cake Mix (& fixings according to box)
1 Large Strawberry Jello - The Secret Weapon
1 Can Condensed Milk

Buttercream Frosting (the BEST): SavorySweetLife

In the words of Paula Deen, this recipe is "Stupid Easy." You add the jello mix to cake mix and then follow the directions on the cake mix box, bake and cool.




Make sure you do not fill your liners more than 2/3 full or they will look like red mushrooms instead of cupcakes. Trust me... experience here.


Ok, here's the thing. Because the Pillsbury cake mix has pudding in it, the mix becomes a little heavy with the Jello added and they will drop in the center a little. Personally, I like this. Especially when you bite into it and see the icing in the middle. You could even fill it with a yummy cream and then ice it on top. You just have to take the dip into account when you buy or make your icing. If you use the buttercream icing recipe from Savory Life (which is imperative because it is perfect), you have to double it because it only covers a dozen cupcakes, dip or not. 

If you decide to try this in cake form, use another mix like Duncan Hines and you do not have to worry about the top falling. 

After your cupcakes have slightly cooled, take a toothpick, poke holes in the tops and spoon about a tablespoon of condensed milk on top. In the picture below you can see how the cupcakes in the back have soaked it up. When you do this, you want the cupcakes to be warm, not hot. Then, store in the fridge for at least an hour before you ice.


You can leave the cupcakes at this point or...


Have some FUN! 
Here's what'cha need:


It's all about the MINI! 
Mini M&M's, Mini Reeses, and Two Sized Sprinkles.

Pipe a small amount of icing on the Reeses, add your small sprinkles, and top with a red M&M. Let me tell you now... be ready to hunt for those little candy coated cherry wanna-be chocolates. I only needed 6 and I had to pour out 3/4 of the tube to get them. 

Add your larger sprinkles to your cupcakes and the gently place your "mini" cupcake on top. Your done!


Store these puppies in the fridge and pull out about 20 minutes before serving. Have fun and enjoy!

Cheers to Tradition,
Danielle

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