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Strawberry cupcakes

This delicious cupcake uses real strawberries in the cake and a strawberry juice simple syrup in the icing. It's delicious and a joy to look at.


1 package white cake mix

2 packages (a pint each) frozen strawberries

2 cup of sugar

4 egg whites

1 teaspoon almond extract

1 teaspoon cream of tartar

What you do

1) Thaw strawberries and crush until all the juice is mashed out. Set aside juice.

2) Mix cake as directed on the box.

3) Stir in mashed up berries, not juice into the cake mix. Plus stir in a cup of sugar. Add the teaspoon of almond extract – it’ll bring out the berry flavor.

4) Bake the mix as directed in a cupcake pan or two round pans if you want to make a layer cake.

5) Put leftover strawberry juice and cup of sugar on to boil until it makes a sticky syrup. This took me 30 minutes to reduce down to a syrup. Take it off the heat as soon as it starts to thicken. When it cools it will become thicker still.

6) Beat egg whites until they are fluffy and have tripled in volume. Add one teaspoon of the cream of tartar about 8 minutes in.

7) Add in the cooled syrup to the fluffy egg white mixture and fold in. The egg whites will decrease in size. Whip it back up to desired volume.

8) Decorate with quartered strawberries.

—Recipe contributed by Gayzola Varney


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