Strawberries and Cream Cupcakes

• Produce

  • 1/2 cup Strawberries, fresh
  • 3/4 cup Strawberries
  • 24 Strawberries

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 4 3/16 cups Powdered sugar
  • 1 Salt
  • 2 1/2 tsp Vanilla
  • 1 box White cake mix
  • 1/3 cup White sugar

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Dairy

  • 1 cup Butter
  • 18 tbsp Heavy cream
  • 1/4 cup Sour cream
  • 1/2 cup Whole milk

• Desserts

  • 1 (3oz package Strawberry gelatin

Found on alattefood.com

Description

Ingredients

• 1/2 cup fresh strawberries, finely chopped
• 1 Tbsp lemon juice
• 1 box white cake mix
• 1 (3oz) package strawberry gelatin
• 1/3 cup white sugar
• 1/3 cup all purpose flour
• 4 large eggs
• 3/4 cup vegetable oil
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1 cup butter, softened
• 4 - 5 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 Tbsp heavy cream
• 3/4 cup strawberries, finely chopped
• salt, to taste
• 1 cup heavy cream
• 3 Tbsp powdered sugar
• 1/2 tsp vanilla extract
• 24 strawberries

Directions

• Preheat oven to 350 degrees and line two cupcake tins with cupcake liners. Set aside.
• Mix fresh strawberries and lemon juice together. Set aside.
• In a large bowl, sift together white cake mix, strawberry gelatin, sugar, and flour.
• With a mixer, beat oil into the cake. Add in eggs, 1 at a time, beating well after each addition.
• Add in milk, vanilla extract, and sour cream, mixing until just combined.
• Fold in strawberries and lemon juice.
• Disperse batter evenly into cupcake tins and bake for about 18-20 minutes, or until a cake tester comes out clean. Allow to cool.
• With a mixer, beat heavy cream until soft peaks begin to form. Add in powdered sugar and vanilla extract. Beat until cream has the consistency of whipped cream.
• Once the cupcakes have cooled, with a sharp knife, cut a circle into the center of each cupcake to create a small area for the filling, about 1/2 inch deep. Spoon in some of the whipped cream, just until each hole is filled, and top with the pieces of cupcake you removed (you will probably have some leftover filling, which tastes awesome with a spoon).
• Beat butter until light and fluffy. Add in powdered sugar, one cup at a time, beginning with 4 cups. Beat until combined.
• Add in vanilla extract and 2 Tbsp of heavy cream. Mix until combined.
• Add in strawberries and beat until combined (the strawberries will break up, turning your frosting nice and pink!).
• (If the frosting is too thin, add in the last cup of powdered sugar. If it is too thick, add in last Tbsp of heavy cream)
• Add in a dash of salt to cut through the sweetness.
• Spread or pipe frosting on cupcakes. Top each with a strawberry.
• Enjoy!