In an effort to find better lighting, I took this by our back door. No such luck.
Somehow in my picture-taking frenzy I forgot to take a picture of them fresh out of the oven. Oh wells, you can't have it all.
Next, take a big spoonful of frosting and plop onto a cupcake. Smooth it around and top with sprinkles. I wanted just pink-and-white sprinkles, but you gotta take what IGA will give you.Isn't that gorgeous? Now if I could only sell them for $3 a pop on campus like I could in NYC.
I guess I'll just have to settle on giving them away.
Now since it is Katie's birthday, I whipped up some cute almond bark words to top her cupcakes.
And for Jamie and Hayden, just a simple BABY.
Here is the official recipe for those who are interested:
1 18.25-oz package white cake mix
1 3-oz. package strawberry gelatin
1 cup finely chopped strawberries with juice
3/4 cup milk
3/4 cup vegetable oil
Preheat oven to 350*F. Line 24 cupcake cups with paper liners.
Place cake mix, gelatin, strawberries and juice, milk, oil, and eggs in large mixing bowl. Blend with an electric mixer for 30 seconds on low. Scrape down sides of bowl with spatula. Blend for 2 minutes on medium.
Spoon or scoop about 1/3 cup batter into each cupcake cup.
Bake in preheated oven about 20 minutes or until cupcakes spring back when lightly pressed with your finger. Let cool. Frost with strawberry cream cheese frosting.
Strawberry Cream Cheese Frosting
1 8-oz. package cream cheese, softened
4 tablespoons butter, softened
3 to 3 1/2 cups powdered sugar
1/2 cup mashed fresh strawberries
Beat butter and cream cheese with an electric mixer. Add strawberries and 3 cups of powdered sugar. Add more powdered sugar to reach desired consistency. Yum!