Monday, March 19, 2012
Strawberry Lemonade Cupcakes
1 box of lemon cake mix (prepared as directed-I used Pillsbury Moist Supreme cake mix)
1- 3oz. box of strawberry Jell-o mix
1-2 container's of strawberry cake frosting (depending on how much you use on top of each cupcake-I used Duncan Hines Creamy Home style Strawberries 'n Cream cake frosting)
-Preheat your oven to 350*. Line your cupcake liners in a 12 ct. muffin pan. Once you have made your lemon cake batter as directed on the back of the box, partially fold in the Jell-o mix just until moistened but not completely stirred in. Fill each muffin liner in your pan about 3/4's of the way full with batter. Bake at 350* for 18-22 minutes or until the centers are set. Remove cupcakes from the pan and place on a wire rack to cool completely. Then repeat the steps for the last batch. Once all of the cupcakes have cooled completely, you can frost them. Spoon your frosting into a Ziploc bag, express the extra air in the bag and seal well. Push all of the frost down to 1 corner and twist off the excess bag, creating an instant throw-away piping bag. Snip off a small tip of the bottom and squeeze gently to pipe the frosting onto the tops of the cupcakes. Serves 24. Enjoy!