I have had this Country Cook recipe pinned for a while and wanted to give it a whirl (http://www.thecountrycook.net/2013/02/fresh-strawberry-cake.html).
The cupcakes seemed to be a hit at work and I liked them pretty well. They were super moist and the recipe itself is really easy since it uses boxed cake mix.
Ingredients
For the cake:
1 box white cake mix (could use vanilla or yellow as well)
1 (3 oz.) box strawberry Jell-O mix
4 eggs
1 cup oil
1cup fresh strawberries, crushed (about 1 pint)
For the icing: ***
8 oz. cream cheese, softened (the recipe actually calls for 4 oz. but I ended up doubling it since the frosting was a little thin and sweeter than I wanted)
1/3 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
1 tbsp milk
Leftover mashed strawberries (~1/4 cup)
Directions:
Preheat your oven to 350. Add gelatin mix and cake mix. Combine well. |
Stir in oil, eggs, and water. Mix together. |
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Rinse and chop strawberries. |
Place strawberries into plastic bag and mash (you could use a meat tenderizer, potato masher, or maybe even a hammer if the mood strikes you). |
Add 1 cup of strawberry mash to your batter. |
Gently stir in the strawberries by hand. |
Spoon into your cupcake tin with cups. Bake for 20 minutes. (If you want to make a cake, pour your batter into an oiled/sprayed baking dish and bake at 350 for 30-33 minutes). |
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In a smaller bowl start working on your frosting. |
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Cream together your softened butter and cream cheese. |
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Add powdered sugar. |
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At this point I tasted the frosting and decided it was too sweet and too thin, so I added the additional 4 oz of cream cheese. |
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I then folded in about 1/4 cup of the leftover strawberry mash into the frosting. |
Pull the cupcakes out, make sure they are baked through completely. A little browning on top is normal. Allow the cupcakes to cool completely before frosting. |
Frost and EAT. |
***This was very light for a cream cheese frosting, even after I doubled the cream cheese content. It didn't hold well and would be better suited for a cake (which is how the original recipe utilizes it). I think if I ever made these again as cupcakes I would use a thicker, richer cream cheese frosting to balance out the light nature of the cupcakes, and also to give the frosting some hold.
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Happy Wednesday! |
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