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Lizzie's Strawberry Cupcakes

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 24 cupcakes
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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

Directions

Special equipment:
two 12-cup cupcake pans
  1. For the cupcakes: Preheat the oven to 350 degrees F. Spray 2 cupcake pans with cooking spray. 
  2. 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. 
  3. 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.
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