Monday, February 9, 2009

Strawberry Heart Cupcakes

Strawberry Heart Cupcakes

1 package strawberry cake mix
2 cups (16) oz sour cream
2 eggs
1/3 cup strawberry preserves
1 can vanilla frosting divided (OR MAKE YOUR OWN)
Red food coloring
red and pink sprinkles

In a large bowl, combine the dry cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium speed for 2 minutes. Place 27 paper or foil liners in heart shaped or standard muffin tins. (if using standard tins, tuck a 1/2 in foil ball or marble between each liner cup to form a heart shape. Fill cup half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. Bake at 350 degrees for 22-27 minutes. or till toothpick comes out clean. Cool ten minutes before removing from pans.

Decorate with colored frosting and sprinkles as desired.

Makes 2 dozen.

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