So, I’ve never made a cupcake in my life. No freaking kidding. I decided to try these out because I saw them on Trisha Yearwood’s cooking show (yes Ina, I’ve cheated on you) and they looked delicious and perfect for summer. I took them to work and they disappeared pretty quickly, so I think it’s a winning recipe. They would have been even awesomer had I remembered the darn sprinkles – next time!
1 standard box plain white cake mix
1 3 oz. box strawberry-flavored gelatin
2/3 cup vegetable oil
1/2 cup frozen sliced strawberries in syrup, thawed
4 large eggs
1/2 cup butter, at room temperature
1 cup confectioners’ sugar
1 cup frozen sliced strawberries in syrup, thawed
For the cupcakes, first preheat the oven to 350 degrees. Line 2 pans with muffin cups – makes 24 cupcakes.
With an electric mixer, beat the cake mix, gelatin, oil, strawberries and a 1/2 cup water until fully combined. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared pans. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 20 minutes. Let cool in the pan, and then remove before icing.
For the icing, in a blender or food processor, puree the butter, sugar and strawberries for the glaze until smooth; it may take a few minutes to come together. Poke holes in the cupcakes with a toothpick, then spoon the icing over, allowing some of it to seep into the cake. Store the cupcakes, covered in the refrigerator, for up to 2 weeks. YUM!