I am all for cooking and baking from scratch. The finished product is always better tasting, more satisfying and more healthy than using a box or package. But sometimes I just don't have the time, or the energy, or the ingredients to start from scratch (ever wonder where that saying came from BTW? starting from scratch....hmmm) so I cheat a little bit. This time I used a boxed cake mix and prepared frosting to bake the cupcakes. It's okay to cheat sometimes...besides this time it's ALL in the presentation !
So here's the 'recipe' for
Easy Strawberry Cupcakes with Edible Garnish for Mother's Day
Easy Strawberry Cupcakes with Edible Garnish for Mother's Day
~Ingredients~
(makes 24 cupcakes)
(makes 24 cupcakes)
48 white paper baking cups (yes, 48 that's not a typo, you'll see why later)
One box Duncan Hines Signature Strawberry Supreme Cake Mix
One box Duncan Hines Signature Strawberry Supreme Cake Mix
3 Fresh Eggs
1-1/3 Cups Water
1/3 Cup Vegetable Oil
1 teaspoon Rose Water
1 teaspoon Vanilla Bean Paste
3 Tubs Betty Crocker Whipped Strawberry Mist Frosting (or Betty Crocker Whipped Cream Cheese)
#2D Decorating Tip and Housing/Pastry Bag
#2D Decorating Tip and Housing/Pastry Bag
24 Fresh-Picked Tea Roses
24 sprigs of fresh mint or lemon balm
24 sprigs of fresh mint or lemon balm
~To Prepare~
Mix the cake mix, eggs, water and oil at low speed with a hand mixer for a few seconds until combined. Measure in the rose water and vanilla bean paste and then beat at medium speed for 2 minutes.
Fill 24 baking cups nestled in a cupcake pan with the batter using a large ice cream scoop and filling each cup about 2/3 full.
Bake at 350 degrees for 18 minutes or until a toothpick inserted into the center of a cake comes out clean.
Let cool completely on wire racks.
Add a sprig of mint ...
Serve...and then wait for the ooh's and aahs'.
Place each cupcake on a pretty china saucer set inside a new, clean white baking cup. Fill the pastry bag with frosting, attach the decorator tip and pipe frosting onto each cupcake in a spiral pattern.
Place a tea rose on top of each cupcake.
Add a sprig of mint ...
Serve...and then wait for the ooh's and aahs'.
~Source for Rose Water and Vanilla Bean Paste~
Looks so lovely and delicious!!!
ReplyDeletelove them!
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ReplyDeleteI never thought about the origins of the phrase,' cooking from scratch." HMMMM...
ReplyDeleteThey are so beautiful!!
ReplyDeleteLovely to look at and I'll be better to eat! Happy Mother's Day to you too!
ReplyDeleteHey lady! I just wanted to let you know I featured you today on Blissful and Domestic. Stop by and check it out:>
ReplyDeleteDanielle @ Blissful and Domestic
www.blissfulanddomestic.com
Thank you Danielle ! I did bookmark a few of the others when I linked up - nice selection of sweet treats !
DeleteLove seeing your fresh roses as decoration. From the title of this post I was expecting to see some fancy way to cut strawberries to look like roses. I clicked on the opening picture trying to figure out how you made such life-like roses!
ReplyDeleteI might have to steal this idea for my daughter's first birthday cake. :)
You know what just surprised me - this post was from last year and last year, a week from now, we already had roses blooming. Won't be happening this year! Funny how year to year the weather can be so different. You could use violets tho, really anything that's edible.
DeleteI made a gorgeous chocolate cake for a birthday party last weekend garnished with blackberries, purple and white violets and mint leaves - just beautiful - and FAR easier than piping roses!
Beautiful!! I love the use of mint leaves....do you ship these??
ReplyDeleteStopping by from Katherine's Corner
plenty of oohs and ahhs here. I'll be featuring on Monday. Thank you for sharing at the hop xo
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