Strawberries and Cream
1 box strawberry cake mix
3 eggs
1 cup diced strawberries
1 tablespoon sugar
1 cup half and half
Mix together cake mix, eggs, and half and half. Place 1-2 tablespoons of batter in each paper liner. In a seperate bowl, combine strawberries and sugar and toss to coat. Spoon 1 teaspoon onto each paper liner filled with some batter. Fill paper liners with remaining batter to 3/4 full. Bake at 350 degrees for 15-18 minutes, until cake springs back when lightly touched.
Cool cupcakes completely and frost with vanilla butter cream frosting.
Frosting Suggestions: Cream Cheese Frosting, Pink Lemonade Frosting, Vanilla Butter cream
Vanilla Butter Cream Frosting
8 tablespoons (1 stick) butter, room temperature
3 ¾ cups powdered sugar, sifted
3-4 tablespoons milk or cream
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds.
Stop the mixer before adding the sugar or you will have a large mess to clean up. Add the sugar, 3 tablespoons milk (cream) and vanilla extract. Beat frosting starting on slow increasing your speed until frosting is nice and creamy. Add up to 1 more tablespoon of milk (cream) if frosting to too thick.
Directions for Flower Bouquet
1 basket or pot with 6″ radius
6″ floral foam ball
Rock or brick to weigh down the basket
Glue
Craft sticks
6-8 cupcakes, frosted
6-8 mini cupcakes, frosted
Assortment of silk or fresh flowers (optional)
Floral moss (optional)
Sharp paring knife
Place the brick or rock in the bottom of the basket or pot. Secure with glue if needed. Place 6″ foam ball and secure around the edges of pot with glue.
Begin placing craft sticks on a slight upwards angle, in a pattern, starting with the bottom and working your way up. Using the paring knife, slice a small incision in the bottom of your frosted and decorated cupcake. Place the cupcake gently on the craft stick and secure. Fill in spaces between cupcakes with flowers or floral moss. Repeat until all spaces have been filled.
*Hints- Do not use a heavy frosting or a lot of frosting, as the cupcakes will fall. Be sure to weigh down your basket or pot, so as you eat the cupcakes, it won’t tip over.
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