[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]STRAWBERRY CUPCAKES[/title][fusion_text]Week of February 3rd-7th 2014
(Thanks to Trisha Yearwood’s Cooking Show on TV)
1 Standard Box of Plain White Cake Mix 3oz. Box of Strawberry Flavored Gelatin
2/3 Cup Vegetable Oil 4 Large Eggs 1/2 Cup Frozen Sliced Strawberries in Syrup, thawed
Spray 2 cupcake pans (12 each) with cooking spray. With an electric mixer, beat the cake mix, gelatin, oil, strawberries and 1/2 cup water until fully combined. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared pans. Bake at 350 degrees for 20 minutes or until toothpick inserted in the center comes out clean. Let stand in the pan and then remove before icing.
Icing: 1/2 Cup Butter, at room temperature 1 Cup Frozen Sliced Strawberries in syrup, thawed
1 Cup Powdered Sugar
In a blender or food processor, puree the butter, sugar and strawberries for the glaze until smooth. It may take a few minutes to come together. Poke holes in the cupcakes with a toothpick. Then spoon the icing over, allowing some of it to seep into the cake. Store the cupcakes, covered in the refrigerator for up to 2 weeks.
[/fusion_text][/fullwidth]