We have a dessert potluck (I know – how fun is that!) to attend this weekend so I wanted to make something that would be easy for people to pick up and eat. Cupcakes are always yummy and simple to transport.
This is a new recipe I experimented with after successfully using root beer to make cupcakes a month or so ago.
The cupcakes have a surprise dollop of strawberry jam inside while the frosting – oh, my, the frosting – it has strawberry flavoring and a liberally dose of strawberry pop.
Strawberry Filled Cupcakes
1 box cake mix (can be white, vanilla, yellow)
1/2 cup oil
1 1/4 cups water
1/2 cup jam
3 cups powdered sugar
1/2 cup butter
1/2 cup strawberry soda pop
2 tsp. strawberry flavoring
1/4 tsp. salt
Preheat oven to 350 degrees.
Mix the cake mix with eggs, oil and water until smooth.
Line the cups of a muffin pan with papers and fill each cup about 3/4 of the way full.
Spoon about 1/2 tsp of jam into each cup. If you don’t get enough batter in the cup, the jam will sink to the bottom.
Pour more batter over the top and bake until a light golden brown, about 15 minutes.
Remove from oven and let cool completely.
For the frosting, mix powdered sugar with softened butter, salt, flavoring and soda pop. You can add more flavoring if you want a stronger strawberry flavor. The frosting will be a pretty shade of pink.
Accent with your favorite sprinkles or fresh strawberries. If at all possible, act pathetic and pressed for time so the big manly man of your house will help put the sprinkles on.
She Who Will Be Making These Again