FRESH STRAWBERRY CUPCAKES

                                      

Strawberries are in abundance right now, so I thought some yummy strawberry cupcakes were in order!  Here is the result----please make them for your family this weekend.  The icing is a bit runny because of the fresh strawberries, so keep them in the fridge to store—but the taste is delightful.  Enjoy! 

Ingredients:

2 cups (after chopping) of chopped fresh strawberries with 3 T. of sugar stirred in.

1 white cake mix (I used Duncan Hines)

1 small package of strawberry jello (just the powder)

½ cup vegetable oil

1/3 cup milk

4 eggs

1 t. vanilla

Instructions:

*Chop the strawberries, mix with sugar and set aside while you prepare the rest of the cake.

*In a large mixing bowl, combine cake mix, strawberry jello powder, oil, milk, eggs and vanilla.  Mix well.

*Fold in strawberries

*Spoon batter evenly into lined muffin tins, filling just over half full.

*Bake at 350 degrees for 35-40 minutes or until cakes are done.

*Let cool and frost with fresh strawberry icing.

FRESH STRAWBERRY ICING:

1 eight ounce package of cream cheese, softened

1 stick of butter, softened

4 cups of confectioners sugar

2 t. fresh lemon juice

1 cup of chopped fresh strawberries (and their juice if there is any)

*Using an electric mixer, beat cream cheese and butter until smooth and combined.

*Add lemon juice, strawberries and strawberry juice.

*Add confectioner’s sugar.

*If icing is too thick add more strawberry juice (and strawberries).

*If icing is too thin, add more sugar.

Note:  Icing will remain quite thin.