Strawberry Cupcakes

• 1 (18 ounce) box white cake mix with pudding, 2 Layer
• 3 ounces strawberry Jell-O gelatin dessert
• 14 cup boiling water
• 7 tablespoons butter
• 3 cups confectioners' sugar

1. Baking Tip - for fluffier cupcakes, beat the eggs, water, and oil until very frothy before adding the cake mix.
2. Prepare cake mix as directed on package, adding 4 tablespoons of the Jello, before beating.
3. Bake as directed for cupcakes using cup cake liners.
4. Cool 10 minutes in pans.
5. Remove from pans and finish cooling.
6. In a small cup, dissolve the remaining Jello in the boiling water making sure it is completely dissolved.
7. Cream the butter; add part of the sugar gradually, blending after each addition.
8. Add remaining sugar alternately with Jello mixture, beating until smooth.
9. Spread on top of completely cooled cupcakes.
10. These taste better completely chilled.
11. Store in covered Tupperware contain in refrigerator.

white cake, strawberry, boiling water, butter, sugar

Taken from www.food.com/recipe/strawberry-cupcakes-130144 (may not work)