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| Beautiful whimsical Strawberry Cupcakes |
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| Tender soft & blushing pink inside with Cream Cheese & Marshmallow Frosting!
CUPCAKE BATTER:
1/2 Cup Shortening
1 &1/2 Cups Sugar
2 Eggs
1 TSP Vanilla
1 Cup Plain Yogurt
2 &1/4 Cups Flour
1 TSP Salt
2 & 1/2 TSP Baking Powder
1 Cup of Crushed Strawberries & their juice to make the 1 Cup.
Cream the shortening, add the sugar & beat until fluffy. Add the vanilla & the eggs. Now stir all the dry ingredients together. Add alternately with the yogurt beating well between each rotation. Once all has been added now add the crushed berries with their juice & beat well. Line your cupcake pan with cupcake liners & spoon in the batter. You should have 18 cupcakes. Bake in a preheated 350 degree oven for about 20 minutes, Check at 18 minutes if cupcakes test done remove from oven. Do not stop baking until tester pulls out with only crumb no wet batter. Let cupcakes cool in the pans for 5 minutes & then gently remove. I had to release the cupcakes by gently running a knife around the top edge but they easily popped out. Let cool completely before you frost.
FROSTING:
8 Ounces Cream Cheese Softened
2 TSP Vanilla
Dash of Salt
4 Cups more or less of Powdered Sugar
2 Cups Marshmallow Fluff
Beat Cream Cheese, add salt & vanilla & beat again. Now add 1/2 of the sugar & beat. Add the marshmallow fluff & beat. Now add enough powdered sugar to get the texture you desire. If you happen to get the frosting to stiff just add enough milk to soften but my ratio was exactly what I wanted! Now frost your cooled cupcakes & pop a single berry that has been washed & dried with stem removed into the center of each cupcake! Keep chilled but before serving allow cupcakes to come up to room temperature! ENJOY! These are great strawberry flavor & tender cupcake texture. The frosting is amazing!
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