Fruit-Filled Cupcakes
a.. Prep: 30 min. Bake: 25 min. + cooling
b.. Yield: 27 Servings
30
25
55
Ingredients
a.. 1 package strawberry cake mix (regular size)
b.. 2 cups (16 ounces) sour cream
c.. 2 eggs
d.. 1/3 cup strawberry preserves
e.. 1 can (16 ounces) vanilla frosting, divided
f.. Red food coloring, optional
g.. Red nonpareils and pink jimmies, optional
Directions
a.. In a large bowl, combine the cake mix, sour cream and eggs. Beat on low
speed for 30 seconds; beat on medium for 2 minutes.
b.. Place 27 paper or foil liners in heart-shaped or standard muffin tins.
(If using standard tins, tuck a 1/2-in. foil ball or marble between the liner
and cup to form a heart shape.) Fill cups half full with batter. Using the end
of a wooden spoon handle, make an indentation in the center of each; fill with
1/2 teaspoon preserves. Top with remaining batter.
c.. Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake
portion comes out clean. Cool for 10 minutes before removing from pans to wire
racks to cool completely.
d.. If desired, place a third of the frosting in a small bowl; tint pink with
red food coloring. Frost cupcakes with white frosting; if desired, pipe edges
with pink frosting. Decorate with nonpareils and jimmies if desired. Yield:
about 2 dozen.
Nutritional Facts 1 serving (1 each) equals 205 calories, 8 g fat (4 g
saturated fat), 28 mg cholesterol, 173 mg sodium, 30 g carbohydrate, trace
fiber, 2 g protein.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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