After reading the comments from the Lemon Blossom website on Food Network I started getting ideas on what else I could do with this recipe. I remembered this cupcake I had from a local place in Reno, Batch Cupcakery and the wheels in my head couldn't stop turning. I ran to the store today for an iron and came home with the ingredients for cake. I went a little lighter on the icing the strawberries make it seem extra sweet. I also added chocolate chips to half the batch. They are still in the oven I will report later. (Update: such a very very very good idea.) I am thinking of trying a hint of lemon in the icing to tone down the sweetness on the next set that comes out.
- 18 1/2-ounce package strawberry cake mix
- 3 1/2-ounce package instant white chocolate pudding mix
- 4 large eggs
- 3/4 cup water
- 4 strawberries cut very fine
- 3/4 cup vegetable oil
- 4 cups confectioners' sugar
- 6 strawberries
- 3 tablespoons vegetable oil
- 3 tablespoons water
Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, finely chopped strawberries, water, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. In a blender add strawberries and water. Blend until smooth. Add the strawberry mix, zest, and oil to powdered sugar. Mix with a spoon until smooth. Add more water as needed.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.