We made these cupcakes last week for all of the students. It may be selfish, but I actually chose to make these because I don't like strawberry flavored things. I like strawberries, but not most strawberry flavored things. They are just so sweet and..I don't now. There is just something about strawberry flavored things that rub me the wrong way. Anyway, I have been very successful eating healthy and I didn't want to fail so early on :). I did try a little tid-bit, and I wasn't a huge fan, but everyone else I talked to loved them! I think I didn't like it too much because it was strawberry flavored, of course, but also because of the buttercream. I am really beginning to think I am not a fan of buttercream. I am still not ready to make it official, however.
Strawberry Filled Cupcakes with Laffy Taffy Frosting
adapted from Real Mom Kitchen
1 box white cake mix
1 (10 oz jar) Smucker’s Simply Fruit Strawberry Spreadable Fruit
2 cups whipped topping
red food coloring
Prepare cake mix according to the directions. Line muffin tin with cupcake liners and fill them 3/4 the way full. Bake according to the directions on the box.
In a medium bowl, combine the spreadable fruit and whipped topping. You will notice the coloring is not all that attractive, so add a couple of drops of red food coloring. Now that's better! This will be your filling for the cupcakes :).
When the cupcakes are nice and cool, hull out the middles. Put your fruit/whipped topping mixture in a pastry bag (I used a star tip) and squeeze in the filling.
Top with the laffy taffy frosting (recipe below).
Laffy Taffy Frosting
***This frosting is enough to cover all of the cupcakes but if you want it piled on on the cupcakes like I did in the photo then you will want to double this amount.***
- 10 pieces of strawberry Laffy Taffy candy (the fun sized ones)
- 2 Tbsp. heavy cream
- 1 cup butter, room temperature
- 2 cups powdered sugar
In a small sauce pan, melt the taffy and the heavy cream together stirring until the mixture is smooth.
Remove from the heat and cool to room temperature.
While the mixture is cooling, begin preparing the frosting. In a mixing bowl, whip the butter until smooth. Mix in the powdered sugar, a half cup at a time, whipping until fluffy.
Then add the melted and cooled laffy taffy a spoonful at a time. You don’t want it too thick. If needed, place it back on the stove for a few seconds to soften it just enough. After each spoonful of the laffy taffy, turn the mixer up to high and whip the frosting until it’s fluffy. You can also add a little pink or red food coloring to get the desired shade but I was happy with the color as it was.
Frost the cupcakes with the laffy taffy frosting and top with sprinkles. Makes 22-24 cupcakes.
And last, but not least, DIG IN!