These whimsical cupcakes are packed with strawberries -- literally. Each has a juicy strawberry center covered with whipped topping and is finished with a super easy-to-make strawberry butterfly.
Recipe courtesy of Food Network Kitchen
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Total:
1 hr
Active:
30 min
Yield:
24 cupcakes
Level:
Easy
Total:
1 hr
Active:
30 min
Yield:
24 cupcakes
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a pastry bag fitted with a medium open star tip and a melon baller, spoon or paring knife

For the cupcakes: Prepare the cake mix according to the package directions to make 24 cupcakes. Bake and let cool 15 minutes in the pan on a rack, then transfer the cupcakes to a rack to cool completely.

Hull and chop about 8 strawberries (for about 1 cup chopped). Stir together the chopped strawberries, sugar and lemon juice in a medium bowl. Let stand at room temperature, tossing a few times, until the strawberries are juicy, about 15 minutes. 

For the remaining 24 strawberries, put a strawberry stem-side down on a cutting board. Make 2 crisscross slices down and almost all the way through the strawberry, stopping just before the stem to keep the stem end intact. Gently pull the 4 sections apart to form a butterfly. Repeat with the remaining strawberries. 

Make the antennae by cutting 2 thin strips of green taffy, about 1 inch long and 1 millimeter wide each.  Roll the taffy strips between your hands to make ropes, and curl up one end of each rope slightly.  Repeat, making a pair of antennae for the remaining 23 butterflies. 

To assemble the cupcakes: Transfer the whipped topping to a pastry bag fitted with a medium open star tip. Core the cupcakes from their tops with a small melon baller, spoon or paring knife. Fill each with some macerated strawberries and pipe a swirl of whipped topping on top to cover. Decorate each cupcake with a strawberry butterfly. Tuck a pair of antennae into the whipped topping behind each strawberry butterfly with the curled ends up and facing outward.  

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