Thursday, September 3, 2009


All sorts of new flavor combos this week. Last week, I was looking at a Paula Deen magazine while visiting my mom and found a couple recipes I wanted to try. I actually made these cupcakes on Sunday. Originally, they were suppose to be Simply Delicious Strawberry (cup)Cakes, but I didn't have strawberry gelatin on hand. So I had to make a change and go with lime a strawberry margarita (w/o any alcohol). I wasn't 100% happy with how they turned out. The frosting was runnier than usual, because of the strawberry puree. Everyone that tried them liked them, but I don't think they looooved them. They are definitely different and I think I would be more of a lover of the flavors (if I could eat them). Lime is a favorite of mine. So if you have an itch for a Strawberita!, then here is the recipe (very slightly modified from the original)-

1 (18.25-ounce) box white cake mix
1 (3-ounce) box lime-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners’ sugar


Preheat oven to 350 degrees F. Line cupcake pan.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.

No comments: