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Mini Strawberry Cupcakes

Why is it that everything in life is better on a stick or in miniature form? I decided to make miniature strawberry cupcakes for a colorful effect as well as for a delicious, fruity treat! 

This recipe is modified from my husband’s grandmother’s old pistachio cake recipe.

  • 1 box Duncan Hines White Cake Mix
  • 5 eggs
  • 1/2 cup canola or vegetable oil
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tablespoons strawberry jell-o mix
  • 1/2 cup frozen strawberries in syrup (thawed)
  • Duncan Hines Strawberry Cream Frosting

Preheat oven to 350. Grease mini muffin tin(s) well or line with mini cupcake liners.

Mix first 5 ingredients together until smooth. Slowly add strawberry jell-o and frozen (thawed) strawberries. Pour batter into muffin tins and bake for 14-18 minutes (all ovens vary.) 

Let cool for 1 minute then remove from tins and let cool on wax paper or foil. In the bottom corner of a freezer or pastry bag, cut a hole large enough to fit a star decorating tip.

Starting from the outside, hold the pastry bag at a 90-degree angle and swirl the frosting until you come to a nice point in the center.

You can decorate your cupcakes however you wish. This is only one of many ways to do so!

Top with a toothpick tied with a thin strip of seersucker fabric.

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