Sparkling Strawberry Cupcakes
Superbowl Snack week is back!I had so much fun sharing tasty snack recipes with you last year (and had a GREAT response!), that I knew I wanted to share more great ideas with you this year. I am kicking off snack week with a sweet treat. A get together, whether it be for the big game, game night with friends, or your next book club can be about more than chips and dip. I think your guests (yep, even the burliest of men) will enjoy these cute pink cupcakes! (I served these up to four men last night, and they all loved them!) Bring on the pink and let’s get baking!
If you’ve read the blog before, you know I love to bake, and really love to play with cake mixes! I love taking a simple pantry ingredient and adding a few extra things to make it just a bit more special. This recipe is simple to make, but the few extra ingredients and touches make them really special. The original recipe can be found here (from Food.com).
Here is what you’ll need to make Sparkling Strawberry Cupcakes!
For the Cupcakes
1 box strawberry cake mix
1/4 cup water
1/4 cup oil
1 cup 7-up
Make them Sparkle
1 3 oz box strawberry Jell-O
3/4 cup boiling water
3/4 cup cold 7-up
Top them Off
“Squirty” whipped cream
strawberries (optional for garnish)
1. Preheat your oven to 350 degrees. Prepare your cupcake pan either with paper liners or cooking spray. (I prefer cooking spray, as I don’t like when the cake sticks to the papers..)
2. Mix all of the ingredients needed to make the cake together in a mixing bowl. (Yay for KitchenAid!) This is a fun recipe to do with your kids, as the 7-up creates a fun foaming effect when added last.
3. Mix together until smooth. (About 2 minutes)
4. Fill your cupcake pan with the batter, and bake as directed on the box.
5. Cool your cupcakes completely.
6. Time to make the cupcakes “sparkle.” Mix together the Jell-O with the boiling water, and stir until completely dissolved. Add in the cold 7-Up and stir.
7. Poke small holes all over the tops of your cupcakes. (Toothpicks or a fork will work well.)
8. Carefully pour the Jell-O mixture over the tops of your cupcakes. (Prepare for a mess. I placed my cupcakes onto a tray before pouring, and sopped up some of the spillage with a paper towel, to prevent the bottoms of the cakes from getting too saturated.)
9. Refrigerate the cupcakes for at least 2 hours. They will look something like this when done.
10. When you’re ready to serve, top each of the cupcakes with whipped cream, and a strawberry. (We use the “squirty” whipped cream, as it makes topping these pink cuties so easy!)