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Ingredients

Makes: 34 cupcakes
Cook: 8 minutes
  • 1 pound strawberries, washed & hulled

  • 1 (18.25 ounce) box white cake mix

  • 3 egg whites

  • 1/3 cup canola oil

FOR FROSTING:

  • 2 egg whites

  • 1 cup sugar

  • reserved strawberry purée

  • 1 tablespoon light corn syrup

  • 1 teaspoon vanilla extract

  • Red food coloring

 

Directions

  1. Preheat oven to 350 degrees.  Line 2, 24 count mini muffin tins with paper liners.

  2. In a blender combine the strawberries (reserve about 12 small strawberries for garnish, slicing each into 4) with ¼ cup water and puree until smooth.  Purée should equal about 1 ¾ cup, if not add more water as needed.  Set aside ¼ cup purée for frosting. 

  3. In a large mixing bowl beat together the cake mix, eggs, vegetable oil, and 1 ½ cup pureed strawberries for 2 minutes, scraping down sides of bowl to make sure batter is well incorporated.  Using a mini ice-cream scoop.  Fill muffin tins about ¾ of the way to the top.  Bake for 8 minutes or until tops are golden and a toothpick inserted in the center comes out clean.  Remove from oven cool slightly before removing from pan and cooling completely on a wire rack. 

FOR FROSTING:

  1. In a mixing bowl that fits overtop of a pot of boiling water, combine all ingredients except the vanilla.  Beat with handheld mixer on medium speed while mixture cooks for about 7 minutes or until peaks are formed when beaters are lifted out of the bowl.  Remove from heat and add vanilla and color with red food coloring to desired pink and frost cupcakes with the frosting colors.  Garnish each with a slice of strawberry. 

 Try with a Pretty Pink Lemonade cocktail.