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So moist. So delicious. And so much more.™

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Cupcakes

Cupcake Strawberries

Hello Cupcake Recipe shared by:
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Strawberry cupcakes are always in season! This recipe takes strawberry cake mix to the next level, and the cupcakes are so easy to make. Freshen up any summer party with these delicious and inspiring desserts. | Buy on Amazon

  • Hands-On Time:
  • Total Time:
  • Servings: Makes 48 mini cupcakes
  • Rating:

Ingredients

  • 1 box (18.25 ounces) Duncan Hines Moist Deluxe Strawberry Supreme Cake Mix
  • 1 can Classic Creamy Vanilla Frosting
  • Red paste food coloring
  • 48 thin chocolate cookie crisps (100 calorie Oreo Crisps)
  • 12 spearmint leaves
  • 12 wheat sticks or thin pretzels (Pringles)
  • 2 tablespoons sesame seeds

Baking Instructions

  1. Preheat the oven to 350°F. Line 48 mini muffin cups with red mini foil liners. Prepare the cake mix according to package directions.
  2. Divide the batter evenly between the prepared pans. Bake until cupcakes are lightly golden and a toothpick inserted in center comes out clean, 8 to 12 minutes. Transfer the cupcakes to a wire rack and cool completely.
  3. Tint the vanilla frosting red with the red paste food coloring.
  4. Spread a small dot of red frosting on top of the cupcakes and press a thin chocolate cookie, allowing cookie to overhang cupcake slightly at a point. Spread some of the remaining red frosting on top of the cookie and cupcake to mound slightly and make smooth. Sprinkle the top with the sesame seeds. Repeat with the remaining cupcakes and frosting.
  5. Roll out the spearmint leaves in the sugar making sure to keep them covered with sugar to prevent sticking. Cut out green tops of strawberries using the template and some scissors. Cut the wheat sticks into 1 1/2 inch long pieces. Poke a hole in the center of the green top and insert the wheat stick. Press the other end of the wheat stick into the wide end of the top of the cupcake to finish the strawberry. Repeat with the remaining cupcakes.

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Tips

Lemony Lemon Cupcakes

Lemony Lemon Cupcakes

While making Lemon Cup Cakes, I wanted to make the cup cakes more of a lemon taste. So, instead of using 1 and 1/4 cups of water, I used one cup of water and 1/4 cup of lemon juice. I squeezed three medium size lemons, and poured the jucie into a 1/4 cup, then into the Lemon Mix. The results were surprizing!!! Everyone, raved about the lemon taste so much, that I had to make an additonal 24 cupcakes for the first 24 were gone in 15 minutes. We had 12 guests that morning for breakfast!!!


To make a cake moist & fluffy

To make a cake moist & fluffy

To make a cake extra moist and fluffy add a pack of instant pudding to the mix (whatever flavor you are baking) and change the ingredients to 2 eggs, 1/2 cup oil & 1 cup water. Makes a nice fluffy & moist cake every time. Cooking time stays about the same... 25 minutes or so for 2 8' rounds.





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