Sometimes you want to make something patriotic for Independence Day. Some of us do not like blue anything. Anything… it’s not natural. So… Red White and… hrm… no blue. So….
Happy Canada Day! Eh!
Ok ok… I DID make these for Independence Day. I had the red, white and blue sprinkles sitting right there. I almost did it… then chickened out. Yuck. Blue? Really? Come on people! It’s nasty!
Anyway… the cupcakes! These are easy and delicious. Almost like strawberry shortcake but not at all. These are a nice change from the heavy frosted cupcakes since you do have a strawberry (that makes it healthy) and not as much frosting. So go stuff some cupcakes. :)
Strawberry Stuffed Cupcakes
What you need:
24 baked white cupcakes
24 small-medium size strawberries
Filling/Frosting
4 oz cream cheese, softened
4 tbls butter, softened
1 tsp vanilla
2 cups powdered sugar
Make it!
Bake 24 white cupcakes according to cake mix package directions.
Cut a cone shape out of the tops of all the cooled cupcakes.
Wash and cut the tops off strawberries, cut the white core out of center.
Mix frosting ingredients until well blended. Load frosting into plastic ziptop bag. Trim the tip off. Squeeze a tablespoon of frosting into cut out area of cupcake, insert strawberry. Squeeze more frosting inside the strawberry, then 2 rows around the strawberry. Continue with remaining cupcakes.
Refrigerate cupcakes until serving.
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