1Prepared Yellow Cake Mix or Gluten Free Yellow Cake Mix
2CupsSliced Strawberries
1/4CupSugar
2Cartons Vanilla Cool Whip Frosting
Cupcake Wrappers
Instructions
The day before you plan to make the cupcakes, slice the strawberries and put in a large bowl. Top the strawberries with sugar and let them soak in the fridge for 24 hours to allow them to get juicy.
Next, begin by preparing the cake mix this will include preheating the oven per the instructions on the cake mix for cupcakes.
Once the batter is ready, fill up each cupcake wrapper and place in the cupcake tin.
Next top the batter with a few strawberries including the juice and swirl into the batter.
Bake these according to the instructions on your cake mix for cupcakes.
Let them completely cool. (Don't skip this step or your frosting will melt.)
Prepare a decorator's bag with a 1M Wilton tip to frost the cupcakes. Garnish with additional strawberries.
Note: The baking time may be a few additional minutes due to the strawberries adding liquid to the batter. To avoid melting, I store the frosting in the freezer until I am ready to use it then let it sit out for about 10-20 minutes to defrost then put in the decorator bag and frost the cupcakes. These are best served chilled, I typically store mine in the fridge to avoid the frosting melting.