Very Strawberry Cupcakes

• FOR THE CUPCAKES:
• 1 box Duncan Hines Strawberry Supreme Cake Mix, 19.5 Oz
• 3 whole Eggs
• 1/3 cups Vegetable Oil
• 1-1/3 cup Milk
• 1/2 cups Fresh Strawberries, Chopped
• FOR THE ICING:
• 1 stick Sweet Cream Butter
• 1 box Confectioners Sugar, 1 Pound Box
• 1 box Instant Strawberry Cream Jello Pudding Mix (unprepared), 3.4 Oz
• 1/2 cups Milk
• 12 whole Fresh Strawberries, Sliced

1. Preheat oven to 350u0b0F. Line two 12 or one 24 count muffin pan with paper liners.
2. For the cupcakes:
3. 1. Prepare cake mix according to package directions, combining the mix with the eggs and oil and substituting milk for the water that the package mentions.
4. 2. Stir in 1/2 cup chopped, fresh strawberries.
5. 3. Fill cupcake liners 2/3 of the way full.
6. 4. Bake for 15-18 minutes or until toothpick inserted in center comes out clean.
7. 5. Allow cupcakes to cool completely before applying icing.
8. For the icing:
9. 1. Melt 1 stick of butter in the microwave (usually about 30 seconds on high).
10. 2. In a large bowl, combine butter and sugar on medium speed until smooth.
11. 3. Add unprepared pudding mix. Mix on medium speed until well blended and PINK!
12. 4. Add milk, 1 tablespoon at a time, until desired consistency is reached. This may be a little more or a little less than the 1/2 cup the recipe calls for.
13. 5. Pipe or spread the icing onto cooled cupcakes.
14. 6. Top each cupcake with 2 strawberry slices.
15. **TIP**
16. When working with buttercream frosting, consistency is key. If it is too runny, simply add a little more powdered sugar and blend well. If it is too stiff, add more milk and blend well.

duncan, eggs, vegetable oil, milk, fresh strawberries, sweet cream butter, confectioners sugar, strawberry cream, milk, fresh strawberries

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