These are so simple with the base being Dainty’s fabulous Vanilla Cupcake mix! Tadah!
Preheat oven to 180°C (350°F).
Place silicone (or paper) moulds in each muffin tin cavity.
In a large bowl, add Dainty cake mix, cardamom, salt and mix with a spatula. Set aside.
In a small blender, blend strawberries until smooth, then pour into the large bowl containing the dry ingredients.
Still in the large bowl, add the remaining wet ingredients and blend well with the dry ingredients.
Divide mixture evenly between muffin cups. Bake for about 30 minutes, or until cupcakes are done (if the tip of a knife inserted in the center of a cupcake comes out clean, it’s ready). Allow to cool.
ICING:
In a bowl, add the soft butter and, using an electric mixer, beat at medium speed for about 4 minutes, until creamy and smooth. Add the sugar and vanilla, then beat again to blend well. Add the cream cheese and dehydrated strawberries, and continue beating until smooth.
Using a spatula or piping bag, pipe the glaze onto each muffin. If desired, garnish with dehydrated strawberry pieces or small pink candies to add a festive touch. Serve & Enjoy
To make your icing a success, it’s essential that the butter is soft, not cold. This makes it easier to work with and gives you the smooth, creamy texture you want.
ALSO…I love using powdered dehydrated strawberries in my butter icing! They’re a perfect substitute for artificial food coloring, while adding concentrated strawberry flavor and a pretty natural pink color. What’s more, they incorporate easily and don’t upset the balance of the icing’s texture, which can happen with fresh strawberry puree.
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