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Sweetheart Cupcakes

Posted by on 4/30/2015 to Recipes
Sweetheart Cupcakes
sweetheart-cupcakesIngredients:
1 package sugar free Chocolate Cake Mix
1 package sugar free Strawberry Dream Cake Mix
3 cups warm water
2 packages sugar free Vanilla Frosting Mix
2-1/2 cups 2% low-fat milk
1 pint strawberries, sliced lengthwise (optional)
32 cupcake liners Recipe

Yields: 32 cupcakes

To Prepare:
  1. Preheat conventional oven to 350° F or convection oven to 300° F (low fan).

  2. Place paper baking cups into 32 regular-size muffin cups.

  3. Add 1-1/2 cups warm water to Chocolate Cake Mix. Mix on low speed for 30 seconds, then scrape down side of the bowl. Continue mixing on medium for 2-3 minutes.

  4. Divide Chocolate Cake batter equally among muffin cups (about 1/3 full).

  5. Add remaining warm water to Strawberry Dream Cake Mix. Mix on low speed for 30 seconds, then scrape down side of the bowl. Continue mixing on medium for 2-3 minutes.

  6. Divide Strawberry Dream Cake batter equally among muffin cups on top of Chocolate Cake batter (muffin cup should be 2/3 full).

  7. Bake for 15-18 minutes (conventional) or 10-12 minutes (convection) or until done. Cool completely.

  8. Empty contents of both packages of Vanilla Frosting Mix into mixer bowl. Add low-fat milk. Using whip attachment, mix on low speed until incorporated. Scrape down side of mixer bowl. Mix on high speed for 4-5 minutes.

  9. Fit round tip (opening about 1/2 inch in diameter) into pastry bag. Spoon frosting into bag until about 1/2 full (refill as needed); generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge.

  10. Top with sliced strawberries if desired. Store loosely covered in refrigerator.

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