Over the weekend my mother-in-law and I were watching Trisha Yearwood's cooking show, Trisha's Southern Kitchen. On this particular episode, she was making dishes for a bridal shower. Of everything on the menu, the cupcakes caught my interest. If you know me, you know I'm a huge cupcake fan. And this recipe incorporates real strawberries and jello! I knew I had to try it.
For tonight's dessert, we decided to bake them. Oh-Em-Gee! This is probably the best cupcake I've ever tasted. The cupcakes are super moist and the icing is so flavorful! It is like biting straight into a fresh strawberry! The icing didn't quite turn out like the one in the picture below, but it still taste great.
So now I'll leave you with the recipe.... I'm going to eat the entire tray of them after I publish this post.
Nom nom nom nom!
(Photo courtesy of the Food Network website)
Ingredients
Cupcakes:
Cooking spray
1 standard box plain white cake mix
One 3-ounce box strawberry-flavored gelatin
2/3 cup vegetable oil
1/2 cup frozen sliced strawberries in syrup, thawed
4 large eggs
Icing:
1/2 cup (1 stick) butter, at room temperature
1 cup confectioners' sugar
1 cup frozen sliced strawberries in syrup, thawed
Special equipment: two 12-cup cupcake pans
Directions
For the cupcakes: Preheat the oven to 350 degrees F. Spray 2 cupcake pans with cooking spray.
With an electric mixer, beat the cake mix, gelatin, oil, strawberries and a 1/2 cup water until fully combined. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared pans. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 20 minutes. Let cool in the pan, and then remove before icing.
For the icing: In a blender or food processor, puree the butter, sugar and strawberries for the glaze until smooth; it may take a few minutes to come together. Poke holes in the cupcakes with a toothpick, then spoon the icing over, allowing some of it to seep into the cake. Store the cupcakes, covered in the refrigerator, for up to 2 weeks.
