This weekend I had a Sandra Lee Semi-homemade moment. I was headed to a little shindig for my friend, Di’s, B’day and really didn’t want to show up empty handed. But with only an hour or so on my hands, I couldn’t spend the time I might have under more pre-planned circumstances. I decided on festive mini-cupcakes using a Pillsbury chocolate devil’s food cake mix with homemade strawberry frosting. They turned out delicious and the mini-cupcakes meant the kids could have one without parents worrying about sugar overload.
And here’s a little secret. The mix made so many that I left a few behind. Turns out mini-cupcakes are like lasagna, they taste even better the next day!
Ingredients: 3/4 cup frozen strawberries, thawed. 2 sticks of butter, pinch of kosher salt, 3 1/2 cups sifted confectioners sugar, 1/2 tsp. vanilla.
Directions: Puree frozen strawberries in food processor. In a mixer, beat butter and salt until fluffy. Add confectioners sugar slowly, until well combined. Add the vanilla and 3 or 4 tbsp. of strawberry to taste. Be careful not to over mix. Enjoy!