Strawberry Lemonade Cupcakes

• 1 box Strawberry Cake Mix (18 Ounce Box)
• 1 box Lemon Cake Mix (18 Ounce Box)
• 6 whole Eggs, Divided Use, For The Above Cake Mixes
• 2/3 cups Vegetable Or Olive Oil, Divided Use, For The Above Cake Mixes
• 4-1/2 cups Water, Divided Use, For The Above Cake Mixes
• 2 tubs Store Bought Strawberry Cake Frosting, 12 Ounce Tubs
• 1/4 cups Decorative Sprinkling Sugar Pink, Yellow, Or White
• 1/2 cups Dry Lemonade Mix
• 36 whole Fresh Strawberries

1. - Prepare both cake mixes according to instructions on the box (each will require eggs, oil and water) and put them into separate Ziploc or piping bags.
2. - Fill cupcake pan with cupcake papers and pipe both batters into each cup to create a mixed color cupcake - Make sure each paper cup is only 2/3 of the way full to prevent overflow when baked.
3. - Bake according to box directions at 350 degrees for 18 to 25 minutes and allow baked cupcakes to cool completely.
4. - Pipe strawberry frosting onto cupcakes.
5. - Mix 1 part sprinkling sugar with 2 parts dry lemonade mix and sprinkle onto frosting.
6. - Place washed and sliced or whole small fresh strawberries onto cupcakes and sprinkle again with sugar/lemonade mix and serve.
7. Cupcakes can be refrigerated after preparation, and strawberries re-sprinkled with sugar and lemonade mixture just before serving
8. Enjoy!

mix, lemon cake mix, eggs, vegetable or, water, tubs store, ubc, fresh strawberries

Taken from tastykitchen.com/recipes/desserts/strawberry-lemonade-cupcakes/ (may not work)