|
|
|
Triple Strawberry Surprise Cupcakes by Charlene Patton
|
|
|
Ingredients:
Cake ingredients:
1 (18.25 oz) box strawberry cake mix 1 (12 oz) package tofu 3 eggs 1/3 cup strawberry preserves Strawberry Frosting ingredients: 3 cups powdered sugar 2 tablespoons margarine 1/4 teaspoon unsweetened strawberry drink mix 4 tablespoons soy milk Chocolate Hearts ingredients: 2 (1 oz) squares semi-sweet chocolate |
|
|
Directions:
Cake: Combine in large bowl cake mix and tofu; beat with electric mixer until well blended. Add eggs; mix about 2 minutes; mixture will be thick and smooth. Fill prepared heart-shaped or standard cupcake pans half full with batter. Add about 1/2 teaspoon preserves; top with additional batter to fill about two-thirds full. Bake at 350 degrees for 20 to 22 minutes or until wooden pick inserted comes out clean. Cool.
Frosting: Blend ingredients for frosting until smooth. Frost cooled cupcakes. Decorate, before serving, with fresh strawberry or chocolate hearts. Hearts: Place chocolate in microwave safe bowl. Place in microwave and heat on low temperature until smooth stirring frequently. Place melted chocolate in small resealable bag. Snip corner off bag and pipe small heart shape on wax paper or parchment paper. Refrigerate until set. Just before serving; carefully peel back paper and top each cupcake with a chocolate heart. Makes about 2 dozen cupcakes. |
|
Return to Recipes Home... |
|
