Pink Perfection
It’s strawberry season and I find that sometimes when we buy a big case of strawberries, I end up freezing them or throwing them away if they get too ripe. I found a quart size bag of them in the freezer that my husband had cored and washed. I saw it and thought how yummy it would be to try and create a frosting with them. It turned out to be so easy and for the cupcakes this time I just used a box recipe. Too easy. If you are a strawberry fan I think you will really enjoy this.
Here’s What You Need:
FOR THE CAKE-
1 Box White Cake Mix and Ingredients Required on Box
1 Cup White Chocolate Chips
FOR THE FROSTING-
2 Cups Whole Strawberries-Fresh are best but you can use frozen
1 Tsp Vanilla
About 16oz. Powdered Sugar
1/2 Cup Butter At Room Temperature
First, make the cupcake mix according to package directions and then add the white chips to the cake batter. Bake according to the package.
While those are cooling, puree the strawberries in a blender or food processor.
Ripe and Ready
On a medium-low heat, cook the puree for about 20 minutes stirring every few minutes.
Puree
Let the puree cool and begin to prepare the frosting.
In a mixer you will need to whip the butter until well whipped. Slowly add small amounts of powdered sugar. Do this in increments, scraping bowl if you need to as you go along. Slowly add the puree to mix along with vanilla. You can change the thickness and texture of the frosting by adding more powdered sugar to make it thicker.
Berry Mixology
This is what the finished product should look like…
Sweet Endings
Note-When not being used, this frosting needs to be refrigerated.
Frost your cupcakes and enjoy!
Sweet Spring
