Strawberry Supreme Cupcakes

Recipe from Chelsea at www.mmmcafe.blogspot.com

Cupcakes

1 (18.5 ounce) box white cake mix (without pudding)

 1 (3 ounce) package strawberry jello

1 Tablespoon self rising flour

 4 teaspoons granulated sugar

 3/4 cup vegetable oil

4 eggs

 1/2 cup water

3/4 cup fresh strawberries, pureed

Preheat the oven to 350F.  

Mix together the cake mix, jello mix, flour and sugar in a large bowl. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and strawberries and mix well.  Fill lined cupcake tins 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Transfer to wire racks and let cool, still in their pans, for 10 minutes. Then remove from the pan and let cool completely on the rack before frosting.

Makes 22 cupcakes

Strawberry Filling

1 pkg (16 ounces) fresh strawberries, pureed

1/3 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon lemon juice

In large saucepan, combine strawberries, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens, about 5 minutes. Cool completely. Refrigerate until ready to use. Can also be made with blueberries, pineapples, or raspberries.

 Makes 2 cups filling

Seven Minute Frosting

3/4 cup sugar

2 Tbs. strawberry jello mix

1/3 cup water

3 large egg whites

1/4 tsp. cream of tartar

1/8 tsp. salt

 1 Tbs. pure vanilla extract

In large metal bowl, whisk together 1/3 cup water, sugar, jello mix, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.

Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla. Frosting can be made 4 hours ahead and chilled, covered.

To finish cupcakes, use a long, cone shaped cake decorating tip. Insert tip from the top of the cupcake, until you feel it hit the bottom of the liner. Begin a slow squeeze while retracting the tip out of the cupcake. Stop squeezing when the top is reached. Or, click here, for a step-by-step instruction if you do not have Wilton tips.

Frost cupcakes and either leave plain or roll tops in raw coconut.

Recipes highly adapted from Joy the Baker, Epicurious, and Wilton