Ingredients
Units
Scale
- 4 to 6 fresh strawberries
- 5 cups of powdered sugar
- 1 cup of room temperature butter
- 1 Vanilla or Strawberry Box Cake mix to make 24 cupcakes and the ingredients on the back of the cake mix.
Instructions
- Wash and remove the top of 4 to 6 strawberries (4 if large 6 if small) and place in a food processer or blender and puree until smooth and there are no longer any bits. (you want 1/2 cup of strawberry puree)
- Put the strawberry puree in a saucepan and simmer until it is half of the original volume and cool completely
- Next, take one cup of room temperature butter and using a stand mixer or hand mixer, beat until smooth and creamy.
- Add the strawberry puree and beat on low until smooth.
- Add slowly half of a cup of the powdered sugar at a time with the mixer on low. Add as much powdered sugar or less depending on how much liquid was in the strawberry puree. If needed add more sugar.
- Use a large opening swirl tip for the look in the images.
- Insert the piping tip into a large piping bag and fill it with the frosting.
- Decorate the cupcakes with the frosting and add sprinkles.
Notes
- You can place the strawberry reduction in the fridge or freezer to cool but do not freeze.
- You want the frosting to be firm enough to stand up not the cupcake but smooth enough to be able to pipe out of a piping tip.
- Use a large opening swirl tip for the look in the images.
- Prep Time: 20 minutes
- Category: Dessert