Tuesday, October 26, 2010

Betty Crocker Strawberry & Cream Cupcakes

1 box Betty Crocker® SuperMoist® white cake mix

1 1/4 cups strawberry-flavored soda pop

Vegetable oil and egg whites called for on cake mix box

Red food color

1 container (1 lb) Betty Crocker® Rich & Creamy® cream cheese frosting

1/2 cup Betty Crocker® white candy sprinkles

Fresh strawberries, if desired
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, substituting soda pop for the water and using oil and egg whites. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes

Stir 1 or 2 drops food color into frosting. Frost cupcakes.

In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. Garnish with fresh strawberries

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