Turn a box of cake mix into a sweet strawberry masterpiece.
Dazzle your crowd with a strawberry-lemonade inspired dessert that’s made for sunny days.
Ingredients
24paper baking cups
1(15.25-oz.)
Credit: Photographer: Jennifer Causey Food Stylist: Melissa Gray Prop Stylist: Heather Chadduck Hillegas
unsalted butter, at room temperature
3/4cupseedless strawberry jam (from 1 [18-oz.]
jar)
4 1/2cups(about 18 oz.)
Place paper baking cups in 2 (12-cup) standard muffin pans.
Let cool in pans 5 minutes.
Remove cupcakes from pans to wire racks, and let cool completely, 15 to 20 minutes.
With mixer on low, gradually add powdered sugar and salt, beating until smooth, about 1 minute.