Frankenberry Cupcakes

INGREDIENTS

• Strawberry Cake Mix, plus eggs, oil, and water to prepare (if you want to make your cupcakes homemade, by all means…please do.  But at this particular time in my life, I lack the time, energy, or inclination)
• Marshmallow Filling:
• 15 Large Strawberry Flavored marshmallows
• 1/2 cup sweetened, frozen strawberries in sugar syrup, thawed and blended smooth
• Strawberry Frosting:
• 1/4 cup sweetened, frozen strawberries in sugar syrup, thawed and blended smooth
• 2 sticks butter (I use salted)
• 1/2 tsp Vanilla Extract
• 1 tsp Strawberry Extract
• 4 cups Powdered Sugar
• About a cup and a half of Frankenberry cereal for garnish

INSTRUCTIONS

1.  Preheat oven to 350.  Line 24 muffin tins with liners and set aside.

2.  Prepare cake batter as directed.  Fill muffin tins 2/3 full and bake for about 15 minutes or until tops spring back when lightly touched.  Remove to cooling rack until cool.

3.  Using a small knife, cut the centers out of the cupcakes (you don’t want to go down more than about 1/2 way).  In a microwave safe bowl, microwave strawberry marshmallows and pureed strawberry mixture, stopping to stir every 30 seconds until smooth.  It should take about 2 minutes total.  Let mixture cool and thicken slightly, then fill cupcakes and chill until firm.

3.  Prepare frosting:  In the bowl of a mixer, beat butter, extracts,  and blended strawberries on low speed until just combined.  Add powdered sugar slowly, blending on low until just combined.  Increase speed to high and beat for about 2 minutes, or until frosting is smooth, light, and fluffy.  Frost cupcakes, covering the filling in the center.  Top with cereal.

** If you’re going to pipe your frosting on high like I did, you should double the frosting recipe