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Strawberries
and Cream Cupcakes
Serve
these strawberries and cream cupcakes with June strawberries
for the best
flavor and sweetness.
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Of
course, if you can't find June strawberries in July, this cupcake
recipe will still
taste delicious with July strawberries.
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Items Needed:
White cake mix
1 pkg. strawberry Jell-o
1 recipe Whipped Cream
Frosting
Sliced strawberries
Strawberry syrup
Decorator bag and pastry decorating tip
Directions:
- Make cupcakes as
directed on box. While still warm poke each cupcake with a fork, about
5 times each.
- Mix strawberry Jell-o with 1 cup boiling water
and stir to dissolve. Then pour a couple tablespoons of the Jell-o
misture over each cupcake. Place cupcake in refrigerator to
cool.
- When cupcakes are cool, use a pastry decorating
tip to apply the
frosting to the cupcakes. Top with a couple slices of strawberries and
drizzle with strawberry syrup.
- Serve and watch the smiles appear.
Tips:
- To make full cupcakes, instead of flat ones,
either use a
Duncan Hines cake mix or fill the cups more full and make 18-22
cupcakes
instead of 24.
- If the Jell-o is not being absorbed
into the cupcakes, try
putting in a fork and pulling back a bit and pouring in a tablespoon of
the mixture in the opened slot.
| Whipped
Cream
Frosting |
1
cup heavy whipping cream
˝ teaspoon vanilla extract |
˝up
confectioners' sugar |
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Whip cream and
vanilla until soft peaks form. Add sugar and beat until stiff peaks
form.
Place frosting in
decorator bag and frost cupcakes.
Keep frosting
refrigerated when not using.
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Return
to
Gourmet Cupcakes from Strawberries and Cream Cupcakes
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