CUPCAKES:
2 tablespoons vegetable oil
4 egg whites
1 1/3 cups water
1 cup granulated sugar
1 teaspoon vanilla
1 teaspoon salt
1 box white cake mix
1 cup all-purpose flour
1 cup sour cream (8oz container)
FROSTING:
1 cup butter, softened
8 cups powdered sugar
2 teaspoons vanilla
8 ounces Cream cheese, softened
2-4 tablespoons heavy cream
TOPPINGS
12 Fresh Strawberries
20 Golden Oreos
3.4 oz box strawberry Jello powder
4 tablespoons butter, melted
Instructions
CUPCAKES
Pre-heat oven to 325F.
In the bowl of a mixer, mix together the oil, egg whites, water, and vanilla. Mix on low for about 10 seconds.
In a large bowl, mix together cake mix, flour, sugar, and salt.
Slowly add the dry mix a little at a time. Mixing on low until everything is combined.
Add sour cream and mix well.
Mix well.
Line a muffin/cupcake tin with paper liners. Fill each cupcake liner about 3/4 full of batter.
Bake at 325F for 25 minutes. Remove from oven and cool.
FROSTING
Cream butter in the bowl of a mixer.
Add cream cheese and mix well.
Slowly add powdered sugar while mixing. Add vanilla and heavy cream and mix until combined.*
STRAWBERRY CRUNCH TOPPING
Roughly crush Golden Oreos and pour into a bowl.
Mix in strawberry Jello powder and melted butter.
Stir well.
DECORATING
I like to use a piping bag, fitted with a 2D Drop Flower Decorating Tip and to swirl the frosting onto the cupcakes.
Then sprinkle the strawberry crunch topping onto cupcakes.
Top each cupcake with a sliced strawberry.
Notes
*Add 1 tablespoon of heavy cream at a time until desired consisted is reached.
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