Ingredients:
1 pkg. (18 1/4 oz.) strawberry cake mix
2 c. (16 oz.) sour cream
2 eggs
1/3 c. strawberry preserves
1 can (16 oz.) vanilla frosting, divided
Red food coloring, optional
Red nonpareils and pink jimmies, optional
Directions:
In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium speed for 2 minutes.
Place 27 paper or foil liners in heart shape or standard muffing tins. If using standard tins, tuck a 1/2 inch foil ball or marble between liner and the cup to form a heart shape. Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 tsp. preserves. Top with remaining batter.
Bake at 350 degrees for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
If desired, place a third of the frosting in a small bowl; tint pink with the red food coloring. Frost cupcakes with white frosting; if desired, pipe the edges with pink frosting. Decorate with nonpareils and jimmies if desired.
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