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Mini-Cupcakes with Strawberry Frosting

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!

Strawberry Frosting

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!


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