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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 Creamy Home-Style Classic 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

Fat-Free Sour Cream for Regular Sour Cream

Fat-Free Sour Cream for Regular Sour Cream

You may make this substitution, however you will notice a difference in taste. Instead, try yogurt or use half oil and half sour cream. Let your palate decide for you!


Question

Question

In the late 1950's there was a recipe on the chocolate cake mix box, First you iced it with icing recipe and then made a darker, thinner glaze and poured over top of cake and it slowly would run down the sides and set it was a wonderful recipe but I have lost it and was wondering if anyone old like me would remember the cake. Thanks Carol





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