Strawberry And Cream Cupcakes

1. 1

   Heat oven to 350u00b0F (325u00b0F for dark or nonstick pans).

2. 2

   Place paper baking cup in each of 24 regular-size muffin cups.

3. 3

   Make and bake cake mix as directed on box for 24 cupcakes, substituting soda for the water and using oil and egg whites.

4. 4

   Cool in pan 10 minutes; remove from pan to cooling rack.

5. 5

   Cool completely, about 30 minutes.

6. 6

   Stir 1 or 2 drops food color into frosting.

7. 7

   Frost cupcakes.

8. 8

   In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag.

9. 9

   Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.

10. 10

    Garnish with fresh strawberries, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.