Ingredients:
1 pkg. (18.25 oz.) strawberry cake mix
1 (16 oz.) container cool whip, thawed
1 quart fresh strawberries, washed, hulled, and sliced
Directions:
Preheat oven to 350 degrees. Line muffin tins with paper baking cups.
Make cake mix according to package directions. Spoon batter into muffin tins, filling each cup about 3/4 full.
Bake according to package directions; cool completely.
Cut cooled cupcakes in half horizontally. Place a spoonful of whipped topping on each bottom half, along with a few strawberry slices. Replace the cupcake tops, then top each with a dollop of whipped topping and garnish with more strawberries.
Serve immediately or refrigerate until ready to serve.
1 pkg. (18.25 oz.) strawberry cake mix
1 (16 oz.) container cool whip, thawed
1 quart fresh strawberries, washed, hulled, and sliced
Directions:
Preheat oven to 350 degrees. Line muffin tins with paper baking cups.
Make cake mix according to package directions. Spoon batter into muffin tins, filling each cup about 3/4 full.
Bake according to package directions; cool completely.
Cut cooled cupcakes in half horizontally. Place a spoonful of whipped topping on each bottom half, along with a few strawberry slices. Replace the cupcake tops, then top each with a dollop of whipped topping and garnish with more strawberries.
Serve immediately or refrigerate until ready to serve.
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