Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Thursday, May 5, 2011

Strawberry Cupcakes -- with a dollop of strawberry cream

Saturday was a joyous time of getting together for a Baby Shower, and another opportunity to bake up some super easy and super delicious cupcakes using my embellished cake mix recipe as earlier shown for “Pistachio Cupcakes”.      Here's the easy part -- basically, you just use a cake mix.  



Ingredients:

1 Box cake mix  --  I used Pillsbury Classic White
1 Box (small) pudding mix – I used Jell-O brand Strawberry
1 ¼ cup milk ( or whatever the water requirement is on the cake box -- you are subbing it with milk)
2 Tablespoons of sour cream - no more
1/3 cup canola oil  (or whatever measurement your cake box calls for)
4 whole eggs  -- I used Large 

Prepare your tins - either with spray or paper liners.

Preheat oven to 350 degrees.

Just add all of the ingredients in a large mixing bowl and combine with an electric mixer.   Mix until the batter is smooth.
  
For regular size cupcakes:
Using a medium size cookie scoop, fill regular size cupcake liners with one scoop.   Bake for 18-20 minutes or when toothpick inserted into the center comes out clean.   The cupcakes will have a light golden finish on top.   Frost when completely cooled.


Buttercream Frosting
 
3 cups confectioners' sugar
1 cup butter ROOM TEMPERATURE
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream (or milk)
Sprinkles of choice

Using an electric hand mixer, cream together the sugar and butter on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading or piping consistency.

Strawberry Cream Dollop

One small box of Jell-o Strawberry Pudding
1 cup milk    (rather than the 2 cups the box calls for)

Mix on medium high for 2 minutes to insure the pudding mixture will be silky smooth.  

Refrigerate immediately and allow to chill for at least one hour before topping the butter cream frosted cupcakes.


Note:   You can use this same method with any flavor of pudding.   I have used this process to make yummy Pistachio as well as Lemon Cupcakes.                        

                                                 

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