These cupcakes were made for a friend’s nephew’s first birthday, red velvet cupcakes with strawberry cream cheese frosting.
This was a rush order for 30 chocolate flower cupcakes. I made royal icing for this and made flowers out of fondant. There is sanding sugar that I made using a mini chopper and adding granulated sugar and pink coloring gel.
I have been enjoying making fresh strawberry cream cheese frosting that I decided to make some Easter cupcakes for a family get-together. I also made a flower cake with extra batter.
Following the directions on the box, here are some pictures to illustrate what I did.
Duncan Hines White Cake mix and Pillsbury Strawberry Cake mix.
Mix eggs, oil and water to the cake mixes.
When mixed well, line Wilton muffin pans with non-grease baking cups. Scoop half a scoop of strawberry mix and half of the white mix into each cup. Using a toothpick or a chopstick, swirl the mixtures in the baking cups.
Bake at 325 degrees until toothpick or chopstick comes out clean from center of cupcake then remove from oven. After 2-3 minutes, remove from muffin pan and cool on cooling rack. Store until ready to ice.