Layer strawberry, chocolate and vanilla in a sweet frosted cupcake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
- Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
- Bake as directed. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in medium bowl, beat butter, powdered sugar and whipping cream with electric mixer on medium speed until smooth and spreadable. Gradually stir in strawberries, a few tablespoons at a time. Refrigerate 30 minutes. Frost cupcakes. Store in refrigerator.
Nutrition Facts : Calories 374, Carbohydrate 59 g, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 222 mg
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