It’s almost been two years since Dustin and I got married. It was a pretty cool day, and these cupcakes had a cameo appearance. My mom and I made 8 dozen cupcakes to compliment the cake we made. My colors were pink and green, so we went with Strawberry Cheesecake, Lemon Raspberry, Key Lime, and Red Velvet (this is Dustin’s favorite flavor). My favorite were the strawberry ones. They were lighter than the others, and had a nice summery flavor.
If you’ve seen my post on doctoring a cake mix, you’ll know how this goes. You’ll replace the oil with melted butter, the water with milk, and add one more egg than the box asks for. You’ll also add a packet of instant pudding (this is how you get the cheesecake flavor!). Mix the ingredients until the batter is smooth, but don’t mix too much or you’ll get too much air.
You’ll spoon the batter into muffin liners. Fill them about 2/3 full and bake at 350° for 10-15 minutes, or until the top springs back to the touch. This is what they look like done:
This will make two dozen cupcakes. While they’re cooling, you can mix up your frosting. The full instructions are here, the only difference being that instead of adding the tablespoons of milk, you add jam instead. This looks best if the jam has lots of little strawberry bits in it.
To get the vaguely rose-like pattern on the cupcakes up top, I used a Wilton 1M tip and started in the center of each cupcake and piped in a circle outward. Lindsey Ann from Dollhouse Bakery has a great tutorial on how to make a rose on a cupcake. She is MUCH better than me 🙂
Anyway, however you choose to frost them, these cupcakes taste delicious!
We're the Homans - Diane, Dustin, Alex, and Faith (not pictured - she's really new!). We love blogging deliciously simple recipes and kid-friendly crafts. Thanks for stopping by!Learn More ->