Pink has always been a color that was just too girly for me, and I was more of a blue and gray kind of person. I thought pink clothing was uncool, but my wardrobe also consisted of hand-me-downs from my big sister. Explains a lot, right? When I made these cupcakes and the end result was lots of pink, I was completely ecstatic. The inner princess in me came out: Pink cupcakes rock!
This cupcake is so easy to make (you’ll be surprised when you see what’s in it), and I actually made these twice – once for a birthday girl and again for my road trip down to LA. It was covered in light, fluffy, fat-free frosting. Fat-free might sound strange and not yummy, but Seven Minute frosting is a recent discovery of mine. It tastes just like marshmallow, and there’s no greasy buttercream feel to it, although it does take a little longer than seven minutes to make. Gives you a reason to eat more! Hot outta the oven:
The center was filled with real strawberries, using the cone method. Getting exposed and then dissected:
I decorated in two different ways. One was the “dome top”, where I used an ice-cream scoop, scooped out a wallop of frosting onto the cupcake, and brought it to the edges to make a dome shape with my offset spatula. You can roll it around in anything, like pink-dyed coconut flakes, sprinkles, mini-chocolate chips, or crushed oreos. The other way you can frost it is by using a piping bag and a large round tip to make the “doodie swirl”, affectionately named for obvious and hilarious reasons (yup, I am so immature):
Go and make pink! If just looking at them makes you happy, think about how you’ll feel inside after you scarf em’ down savor each bite like a proper lady.
1 (18.5 ounce) box white cake mix (without pudding)
1 (3 ounce) package strawberry jello
1 Tablespoon self rising flour
4 teaspoons granulated sugar
3/4 cup vegetable oil
1/2 cup water
1/2 cup fresh strawberries, finely diced. (frozen works too)
Preheat the oven to 350F.
Mix together the cake mix, jello mix, flour and sugar in a large bowl. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and strawberries and mix well. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured (or fill lined cupcake pans with a 2oz ice-cream scoop). Bake for 25-35 minutes (18-20 minutes for cupcakes), and a toothpick inserted into the center comes out clean.
Transfer to wire racks and let cool, still in their pans, for 10 minutes. Then remove from the pan and let cool completely on the rack before frosting.
Adapted from Wilton
Makes 2 cups filling
1 pkg (16 ounces) frozen strawberries, unsweetened and thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
In large saucepan, combine strawberries, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens, about 5 minutes. Cool completely. Refrigerate until ready to use. Can also be made with blueberries, pineapples, or raspberries.
Seven Minute Frosting
For these cupcakes, I wanted the extra strawberry flavor without it being too sweet, so I added in 2 Tablespoons of strawberry jello mix, and only put in about 3/4 cup white sugar.
1 cup plus 2 tablespoons sugar
1/3 cup water
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon pure vanilla extract
In large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes (mine took about 9-10 minutes).
Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla. Frosting can be made 4 hours ahead and chilled, covered.