Skip to content

Recipe: Strawberry and Cream Cupcakes

April 17, 2009

This Betty Crocker recipe is an updated old standard. The soda makes a very moist cupcake. Try sugar-free soda for reduced calories.

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups strawberry-flavored soda pop
Vegetable oil and egg whites called for on cake mix box
Red food color
1 container (1 lb) Betty Crocker® Rich & Creamy® cream cheese frosting
1/2 cup Betty Crocker® white candy sprinkles
Fresh strawberries, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, substituting soda pop for the water and using oil and egg whites. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes

2. Stir 1 or 2 drops food color into frosting. Frost cupcakes.

3. In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. Garnish with fresh strawberries.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: