Pockets of Strawberry Cupcakes Recipe

Name: Pockets of Strawberry Cupcakes
Prep time: 40 min
Cook time: 2 h 45 min
Total time: 1 h 45 min
Yield: 24 servings
Ingredients: 1 box Betty Crocker™ Super Moist™ white cake mix; Water, vegetable oil and egg whites called for on cake mix box; 2/3 cup seedless strawberry or raspberry jam; 6 to 8 medium strawberries (about 6 oz), hulled; 2 containers Betty Crocker™ Whipped fluffy white frosting; 12 strawberries, sliced, for garnish if desired

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2/3 cup seedless strawberry or raspberry jam
6 to 8 medium strawberries (about 6 oz), hulled
2 containers Betty Crocker™ Whipped fluffy white frosting
12 strawberries, sliced, for garnish if desired

	PREP TIME 40m	COOK TIME 2h45m	TOTAL TIME 1h45m
YIELD 24 servings

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans).
Place paper baking cup in each of 24 regular-size muffin cups.
Make and bake cake mix as directed on box for 24 cupcakes.
Cool in pans 10 minutes; remove from pans to cooling rack.
Cool completely, about 30 minutes.
By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
Spoon jam into resealable heavy-duty food-storage plastic bag.
Cut about 1/4 inch off corner of bag.
Gently push cut corner of bag into center of cupcake.
Squeeze about 1 tablespoon jam into center of each cupcake for filling.
Place 6 oz strawberries in blender.
Cover; pulse 20 seconds to puree strawberries.
Measure 1/2 cup of the strawberry puree into medium bowl.
Stir in both containers frosting until well mixed.
Generously frost cupcakes.
Garnish with sliced strawberries.
Store loosely covered in refrigerator.