Who loves strawberries & chocolate as much as I do? Don’t be shy, I’m not! I could eat 5 of these delicious strawberry cupcakes in one sitting! And the chocolate heart atop this cupcake is like that lucious cherry atop a sundae BAM! So Valentines Day is coming and you want to do something special for the people you love. Well look no further, this cupcake love with surely win over adults and children alike! And honey the new REYNOLDS StayBrite baking cups were the best because they actually did what they said they would do and that was to maintain the design and colors (so I bought a pretty pink for my daughter and cool blue for my son); there was no fading at all! When I heard of them, I was way excited because I normally spend lots of time choosing baking cup designs only to have the color and design fade after baking! But REYNOLDS did something INCREDIBLE, they lined the REYNOLDS StayBrite baking cups with foil, POW BAM KABOOM! Just take a look at some of the pictures and you’ll see how vibrant the colors remained after baking! I was like Whoo Whoo! They are the perfect entertaining baking cups! PS – check out my chocolate hearts, I know they are a bit messy, after all I am not a trained baker, BUT as I pipped them my 7 year old son said “Mommy I like your hearts”, that was all that mattered, HA! Have fun with this recipe and invite the kids to help you pipe the hearts!
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WILL YOU BE MY VALENTINE? STRAWBERRY WITH A HINT OF CHOCOLATE LOVE CUPCAKE
INGREDIENTS:
1 Box of Strawberry Cake Mix + ingredients listed on back of box
1 12 oz. bag of semi-sweet morsels
2 tbsp. of canola oil
2 cups of crushed fresh strawberries
¾ cup confectioner sugar (for strawberry topping)
1 tub of cool whip
1 1.4 oz. box of vanilla pudding (do not make – use the powder)
½ cup confectioner sugar (for whipped icing)
Red sugar sprinkle (to taste)
Cupcake baking pan
Reynolds StayBrite baking cups
Reynolds Parchment Paper
2 bowls (for mixing)
whisk
READY, SET GO:
- Pre-heat oven to 350
- In a bowl mix cake mix as instructed on back of box (we are making cupcakes)
- Place Reynolds StayBrite baking cups in cupcake pan
- Add cake mix to Reynolds StayBrite baking cups (fill up to ¾ of the baking cups)
- LET’S MAKE THE STRAWBERRY TOPPING
- Clean strawberries, cup tops off, dice and add to a bowl and crush
- Add confectioner sugar to crushed strawberries fold together until incorporated
- After cupcakes are done, remove and add to wire rack or tray
- With a tooth pick, poke holes in cupcakes while hot
- Top cupcakes with strawberry topping
- Allow cupcakes to completely cool
- Whisk the cool whip, vanilla pudding and confectioner sugar together until fully incorporated to make whipped icing
- After cupcakes are cooled use piping bag to pipe whipped icing on cupcake (cover strawberries with whipped icing)
- NOW LET’S MAKE THE CHOCOLATE HEART
- Add semi-sweet morsels and canola oil to a microwave safe bowl
- Microwave on 2 minutes, remove and whisk
- Add back in microwave for 30 seconds, remove again and whisk
- Repeat #17 until chocolate is completed melted
- Allow chocolate to cool about 5 minutes
- Add chocolate to piping bag
- Roll out a sheet of Reynolds Parchment Paper
- Pipe the shape of a heart for each of your cupcakes on the Reynolds Parchment Paper
- Place Reynolds Parchment Paper with chocolate in the refrigerator to harden
- Remove Reynolds Parchment Paper with chocolate hearts from the refrigerator
- Remove chocolate hearts (they should lift easily from the parchment paper) and place on top of icing on cupcake
- Sprinkle top of cupcake and heart with red sugar sprinkles
- HAPPY VALENTINES DAY!
Utokia ~
Sizzle Sizzle Baby
