Cupcake Strawberries

Cupcake Strawberries

Enjoy these delicious strawberry-shaped cupcakes made in a decorative way using cake mix, frosting and fruit snacks--perfect for an anytime dessert.

Prep Time

45

Minutes

Total Time

1:35

Hr:Mins

Makes

24

cupcakes

1
box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/4
teaspoon Betty Crocker® red gel food color
1
container Betty Crocker® Rich & Creamy creamy white frosting
1
box (4.5 oz) Betty Crocker® Fruit by the Foot® green chewy fruit snack rolls
1/4
cup miniature semisweet chocolate chips
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. To make strawberry-shaped cupcakes, pinch in one side of each paper baking cup. Insert 1/2-inch ball of foil between liner and muffin cup to hold in place. (See photo.)
  2. Make, bake and cool cake mix as directed on box for cupcakes.
  3. Stir food color into frosting until well blended. Frost cooled cupcakes with frosting to look like strawberries. Cut chewy fruit snack into leaf shapes; press into tops of cupcakes. Arrange chocolate chips on frosting to look like seeds. Store loosely covered.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 200
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 2g,
    • Trans Fat 1g),
  • Cholesterol 0mg;
  • Sodium 190mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 0g,
    • Sugars 23g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.