Because of their health benefits, flavor and overall appeal, strawberries
add vibrant color to almost any kind of salad. Not only that, they can add depth and
sweetness to enhance more traditional salad dressings.
Strawberry Lemonade Cupcakes
There’s probably not a party or festivity that should happen without these creamy beauties!
1 package white cake mix [I like Betty Crocker]
1 (3 oz) package strawberry jello
1 cup mashed fresh strawberries [1 1/2 cups whole=1 cup mashed]
1 cup vegetable oil
1/2 cup buttermilk
For Lemon Cream Cheese Frosting:
1/2 cup Crisco
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1 tablespoon clear vanilla extract
2 pounds powdered sugar
1/2 teaspoon salt
2 tablespoons lemon juice
2 tablespoons lemon curd
1 drop yellow food coloring
1 tablespoon milk if needed
In a large bowl, stir together cake mix and jello mix. Make a well in the center and pour in mashed strawberries, oil, milk, and eggs. Beat on low speed until blended. Scrape bowl and beat 2 minutes on medium speed. Pour batter into prepared cupcake pans; I used cupcake liners. 36 cupcakes for high altitude. 24 cupcakes otherwise.
Bake at 350 for 15-20 minutes or until cupcakes are done. Do the ole' toothpick test. Cool on wired rack until completely cooled.
Directions for Frosting:
Cream together shortening, butter, and cream cheese until smooth. Add vanilla and combine. Sift together powdered sugar and salt and slowly add to creamed mixture. Add lemon juice, lemon curd, and coloring and mix well. If the frosting is too stiff, add milk.
Frost your cooled cupcakes and garnish however you please.