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Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Episode:
A Wedding Shower to Remember
Lizzie's Strawberry Cupcakes
Getting reviews...
- Level: Easy
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 235
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 17 g
- Protein
- 5 g
- Cholesterol
- 41 mg
- Sodium
- 165 mg
- Level: Easy
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 235
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 17 g
- Protein
- 5 g
- Cholesterol
- 41 mg
- Sodium
- 165 mg
Ingredients
Cupcakes:
Icing:
Directions
Special equipment:
two 12-cup cupcake pans- 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.
