Chocolate and Strawberry Cup Cakes
Thanks for the frosting recipe Chef Gia.
1 boxyellow cake mix
16 oz jar(s)strawberry preserve
3 cconfectioners' sugar
2/3 ccocoa powder
2 Tbspvanilla extract
How to Make Chocolate and Strawberry Cup Cakes
- Preheat oven to 345 degrees.
In a large bowl add the cake mix, pudding, eggs, soda and oil. The batter will be thick.
- Line muffin tins with cup cake liners. Spoon a tablespoon of batter into the bottom of each liner. Add one tablespoon of strawberry preserve on top of the batter, then top with another tablespoon of batter.
- Let the cup cakes bake until they are golden brown and when a toothpick is inserted it comes out clean. Cool the cup cakes completely before frosting.
To make the frosting:
In a large bowl mix the half the sugar and the butter until it's creamed. Add the cocoa powder, mix then add the milk. Mix then add the remaining of the sugar, mix and add the vanilla. Keep mixing until you receive the right thickness tasting along the way, add more milk for the frosting to be silky and continue to mix. Frost the cup cakes when the frosting is complete.