Ingredients

The following ingredients have 4 Servings
  • 1 white cake mix
  • 1 (3 oz) box of strawberry gelatin
  • 2/3 cup canola oil
  • 1/2 cup of frozen sliced strawberries in syrup, thawed
  • 1/2 cup water
  • 4 eggs
  • 2/3 cup frozen sliced strawberries in syrup, thawed
  • 1 1/2 cups butter, softened
  • 6 cups powdered sugar

Instruction

  • Preheat oven to 350 degrees and line muffin tins with 24 cupcake liners.
  • In the bowl of a stand mixer, beat together the cake mix, gelatin, oil, 1/2 cup of the strawberries, and water until combined.  Then beat in the eggs 1 at a time until well incorporated.
  • Fill cupcake liners 2/3 of the way full with batter, do not over fill.  If you have extra batter then make a couple more cupcakes because if you over fill the liners the cupcakes will spill over the edges and you will have more of a flat top cupcake.
  • Bake at 350 for about 16 minutes until a toothpick inserted into the center of a cupcake comes out clean.  Allow to cool.
  • Place the 2/3 cup of strawberries into a blender and puree.  Place the butter in a bowl and using a mixer beat until smooth.
  • Add half the powdered sugar to the butter and beat until all combined and fluffy.  Then beat in the strawberry puree until well blended.
  • Beat in the remaining powdered sugar until combined and fluffy.  Pipe frosting onto cooled cupcakes.