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Strawberry Swirl Cupcakes

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Ingredients

  • 1 package white cake mix
  • 1 1/4 cups milk
  • 1/3 cup canola oil
  • 3 egg whites
  • 1/4 cup strawberry preserves
  • 1 1/4 tsp. strawberry extract
  • 12 drops red food coloring
  • 2 cans (12 oz. each) whipped vanilla frosting

Details

Servings 18

Preparation

Step 1

1. Preheat oven to 350 degrees. Line 18- 2 1/2 inch muffin cups with paper baking cups.

2. In a large bowl, combine cake mix, milk, oil, egg whites; beat with an electric mixer on low speed for 30 seconds. Usind a rubber spatula, scrape down the sides of the bowl and beat on medium speed for 2 minutes more. Remove 1 cup of the batter and transfer to a small bowl; add strawberry preserves, 1/4 tsp. of the strawberry extract, and 8 drops of the food coloring, stirring until well mixed. Fill each prepared muffin cup tith 1 Tbsp. of the strawberry batter, about 2 Tbsp. of the white batter and another 2 tsp. of the strawberry batter. Run a toohtpick through each batter-filled cup to swirl batter.

3. Bake in preheated oven for 16 to 20 minutes or unitl toothpick inserted in center comes out clean. Remove from muffin cups; cool on wire racks.

4. For strawberry frosting, stir the remaining 4 drops red food coloring into 1 of the cans of frosting. Insert large round tip into large pastry bag. Lay pastry bag on a counter and fill one side of bag with vanilla frosting. Carefully fill the other side of bag with strawberry frosting and secure top of bag. Pipe a large swirl of two-tone colored icing on top of each cupcake.

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