This Sweet Strawberry Cupcake

Ingredients :

Cupcakes:

1 box white cake mix

1 box strawberry jello (4 servings size)

4 eggs

⅔ cup oil

⅔ cup milk

 

 Frosting:

1 pound fresh strawberries or 1 cup freeze-dried

1 cup unsalted butter softened

4 – 4 ½ cups powdered sugar

3-4 tablespoons heavy cream

1 teaspoon vanilla extract

Instructions :

Cupcakes:

Combine all cupcake ingredients in a medium bowl. Blend with a hand mixer on low speed for 1 minute. Mix on medium for 2 min.

Line the No. 24 cake well with a mold or grease. Divide the batter evenly between the indentations. Bake according to package directions.

Fresh Strawberry Frosting:

Puree fresh strawberries in a food processor *See directions for freeze-dried strawberries. Place in a nonstick skillet and simmer over medium-high heat, stirring, until reduced to ⅓ cup (about 15 minutes). Cool completely.

Whisk together butter and 1 cup powdered sugar