i made the frosting first so i could refrigerate it while preparing the cupcakes. i think cold icing is easier to manipulate onto the cupcakes.
lime buttercream frosting:
- 1 package of cream cheese
- 1 stick of butter
- 3 tbsp of lime juice
- 4 cups of confectioners sugar
- 1 tsp of almond extract
beat the cream cheese and butter together until mixed. add the lime juice. gradually add the confectioners sugar, about one cup at a time, waiting to add the next cup until mixed. add the almond extract. once frosting is smooth and creamy, put in fridge to chill.
strawberry cupcakes:
(makes 24)
- 1 box of white Duncan Hines cake mix
- 1 box of strawberry Jello mixture
- 3 large eggs
- 1/2 cup of oil
- 1/2 cup of diced fresh strawberries
preheat oven to 350 degrees. combine cake mix, jello mix, and oil into mixer and beat. gradually add the eggs, one at a time. add diced strawberries. once mix is completely smooth with no bumps (and a pretty pink color), add your mixture to some pretty cupcake liners and bake for 18-22 minutes. once cupcakes are baked and completely cool, add your frosting.
{yes, i did in fact eat one for breakfast this morning. in the words of kate spade and her merchandise, "eat cake for breakfast." i happen to like this motto very much.}
have a beautiful tuesday!
