Strawberry Delight

• 1 box Duncan Hines white cake mix
• 1-2 Tbsp self rising flour
• 1 package of strawberry gelatin
• 1/2 package of Instant Vanilla pudding
• 1 cup frozen sweetened strawberries, thawed and finely chopped or pureed

Strawberry Icing:

• 1 lb Confectioners Sugar, sifted
• 1 cup or 1 stick of Crisco Shortening
• 1 Tbsp Wilton Meringue Powder
• 2-4 Tbsp Water
• 1/2 Tsp Clear Butter Flavor
• 1 Tsp Strawberry Extract
• Pinch of Salt
• *Pink Icing Color (Optional)

1. Strawberry Cupcakes:

1. (Prepare cake mix with ingredients listed on the package)
2. Line 2 cupcake pans with cupcake cups.
3. Preheat oven to 350 F
4. Empty contents of cake box into a mixing bowl.
5. Add the flour, strawberry gelatin and instant pudding and whisk together.
6. Add the eggs, water, and strawberries.
7. Mix together with a blender on medium for about 2 minutes.
8. Pour batter till cups are about 2/3 full.
9. Bake for about 25/30 minutes or until toothpick inserted in the center of the cake or cupcake comes out clean. (Cupcake May Be A Little Sticky When Done, But Should NOT Be Wet)

10. Strawberry Icing:

1. In a mixing bowl combine Confectioners Sugar, Meringue Powder, and Salt.
2. Add shortening, flavorings and water.
3. Blend on medium for about 5-7 minutes or until fluffy, remembering to scrape sides of bowl when mixing.
4. Add water as needed to thing icing.
5. Add pink icing color if desired.
6. After cupcakes have cooled, decorate with icing, top with fresh fruit, or even a small squeeze of chocolate syrup for an added bonus!
7. ** For a lighter icing, use whipped topping and garnish with fresh strawberries!