I was asked by a friend to make cupcakes for a shower she was hosting last week. She needed 48 and wanted them to be strawberry 🍓 So off to Pinterest I went. After looking at several recipes I came up with a plan! Since I had to make so many I decided to go the easy route and use a box mix as my base. I adapted it to make it yummier😉 I used Pillsbury strawberry cake mix
and my ‘secret’ ingredient Greek Non-Fat Yogurt.
I always replace the oil with Greek yogurt to cut down on saturated fat (plus it adds a little protein too!) and I think it makes a more moist cake.
I puréed strawberries in my Kitchen-aid mini-chopper to add to the batter. I replaced about half of the water with the strawberry purée.
I use an ice cream scoop to fill my cupcake liners to try to keep them all relatively the same size. (Disclaimer…the next three photos aren’t of the strawberry batter. I hadn’t planned on blogging for this recipe so I’m using pictures from another recipe I will post another time😉)
The icing recipe is so simple it’s crazy! And it’s SO good!!
1 box strawberry cake mix
1/2 cup Greek Non-Fat Yogurt
1/2 cup strawberry purée
1/2 cup water
Combine all ingredients according to package directions Fill cupcake liners 3/4 full Bake at 350 for 19-23 minutes Let cool completely before icing
2 sticks of room temperature butter
4 cups of sifted powered sugar
1/4 cup of very puréed strawberries (I used a fork to take out any larger pieces so they wouldn’t clog my icing tip)
1/2 teaspoon vanilla
Cream butter with mixer with whisk attachment Add powdered sugar gradually (unless you want a cloud of sugar all over you and the kitchen😱) Add strawberry purée and vanilla You can add additional powdered sugar to get desired consistency