Ingredients

The following ingredients have 24 Servings
  • 1 box Pillsbury white cake mix ((15.25 ounces))
  • 4 large egg whites
  • 1/4 cup canola oil
  • 1 small box strawberry jello
  • 1/2 cup water
  • 1/2 cup thawed frozen strawberries (chopped finely with a food processor)
  • 1 cup butter (softened)
  • 4 cups powdered sugar
  • 1 teaspoon almond flavoring
  • 1/4 cup strawberry jam
  • Red food coloring
  • 1-2 tablespoons milk (if needed to make the icing more spreadable)

Instruction

  • Mix all of the above ingredients together with a mixer until well blended, about 2-3 minutes. 
  • Put 24 cupcake liners in a cupcake tin and fill the cupcake liners 2/3 full with batter. 
  • Bake at 325 degrees for 17 minutes, or until a toothpick inserted in the center comes out clean.
  • In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color. 
  • Add in the powdered sugar, almond flavoring, strawberry jam and a drop of red food coloring. 
  • Beat on low speed for 3-5 minutes. If the frosting is too stiff for spreading, you can add in a tablespoon more of jam or a tablespoon of milk.
  • Spread the buttercream on the cooled cupcakes with a knife, or use Wilton tip 1M to pipe on a swirl of frosting.