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Cupcake Strawberries Recipe

   
 

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     Cupcake Strawberries

Category   Desserts - Breads
Sub Category   None
Servings   48 mini

Ingredients
•1 box (18.25 ounces) Duncan Hines Moist Deluxe Strawberry Supreme Cake Mix
•1 can plus 1 cup Duncan Hines Creamy Home-Style Classic Vanilla Frosting
•Red paste food coloring
•48 thin chocolate cookie crisps (100 calorie Oreo Crisps)
•12 spearmint leaves
•12 wheat sticks or thin pretzels (Pringles)
•2 tablespoons sesame seeds
 

Instructions
Preheat the oven to 350°F. Line 48 mini muffin cups with red mini foil liners. Prepare the cake mix according to package directions. .................................................................................................. Divide the batter evenly between the prepared pans. Bake until cupcakes are lightly golden and a toothpick inserted in center comes out clean, 8 to 12 minutes. Transfer the cupcakes to a wire rack and cool completely
Tint the vanilla frosting red with the red paste food coloring.
Spread a small dot of red frosting on top of the cupcakes and press a thin chocolate cookie, allowing cookie to overhang cupcake slightly at a point. Spread some of the remaining red frosting on top of the cookie and cupcake to mound slightly and make smooth. Sprinkle the top with the sesame seeds. Repeat with the remaining cupcakes and frosting.
Roll out the spearmint leaves in the sugar making sure to keep them covered with sugar to prevent sticking. Cut out green tops of strawberries using the template and some scissors. Cut the wheat sticks into 1 1/2 inch long pieces. Poke a hole in the center of the green top and insert the wheat stick. Press the other end of the wheat stick into the wide end of the top of the cupcake to finish the strawberry. Repeat with the remaining cupcakes.


Originally Submitted
5/24/2010





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