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Categories:
strawberry cake sour cream eggs strawberry preserves vanilla frosting red food coloring red nonpareils
Viewed: 34 - Published at: 7 years agoIngredients
- 1 package strawberry cake mix (regular size)
- 2 cups sour cream
- 2 large eggs
- 1/3 cup strawberry preserves
- 1 can (16 ounces) vanilla frosting, divided
- Red food coloring, optional
- Red nonpareils and pink jimmies, optional
Method
- In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium 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 the liner and cup to form a heart shape.) Fill cups 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° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting. Decorate with nonpareils and jimmies if desired.
