Strawberry And Cream Cupcakes

• 1 (18 1/4 ounce) box white cake mix (calls for Betty Crocker Supermoist)
• 1 1/4 cups strawberry soda
• 1/3 cup vegetable oil
• 3 egg whites
• red food coloring
• 1 (16 ounce) can cream cheese frosting
• 1/2 cup white candy sprinkles
• fresh strawberries, if desired

1. Heat oven to 350u0b0F (325u0b0F for dark or nonstick pans).
2. Place paper baking cup in each of 24 regular-size muffin cups.
3. Make and bake cake mix as directed on box for 24 cupcakes, substituting soda for the water and using oil and egg whites.
4. Cool in pan 10 minutes; remove from pan to cooling rack.
5. Cool completely, about 30 minutes.
6. Stir 1 or 2 drops food color into frosting.
7. Frost cupcakes.
8. In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag.
9. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
10. Garnish with fresh strawberries, if desired.

white cake, strawberry soda, vegetable oil, egg whites, red food coloring, cream cheese frosting, white candy sprinkles, fresh strawberries

Taken from www.food.com/recipe/strawberry-and-cream-cupcakes-393869 (may not work)