- 1 box white cake mix
- 1 box strawberry gelatin
- 3 Tbsp flour
- 1/2 cup cold water
- 1 cup vegetable oil
- 10 oz. box frozen strawberries, thawed (I blended these up in the blender because I didn't know what the kids would think of biting into strawberry chunks and that's how I'll make this cake from now on!)
- 4 eggs, separated
Preheat oven to 325. Beat the egg white until soft peaks form and put in the refrigerator. Place half of the strawberries plus 1 Tbsp in a bowl and add cake mix, gelatin, flour, cold water, and oil. Add in egg yolks, beating one at a time. Fold in the beaten egg whites. (I think this is what gives the cake an extra fluffiness!) Pour the batter into lined cupcake pans. Bake 15-20 minutes or until a toothpick inserted in comes out clean. Cool before icing.
Strawberry Icing
- 5-6 cups powdered sugar
- Remaining strawberries from above
- 1 stick butter, softened
- pinch of salt
Cream butter until fluffy using a hand mixer. Add in powdered sugar and strawberries, beating until icing is the right consistency. Add just a pinch of salt, to taste. If using a food coloring, add now! Frost those cupcakes!
Recipe from Wanda DeLoach's Isn't Life Delicious cookbook
I rolled half of the cupcakes in graham cracker crumbs. To make the chocolate shells, we found the shell molds at M!chaels. I melted almond bark, chocolate chips, and red candy chips. I mixed just a tiny piece of the red candy chips with the almond bark to create a light pink. Then I went to town creating different swirls and different color combinations. It took me a few times to get just the right technique down but I think they turned out pretty cute.
Enjoy!
