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cakeMix - Strawberry Shortcake Cupcakes

Source of Recipe

from Shirley McNevich


Recipe Link: chestofbooks.com/food/recipes/Shirley-McNevich/Mom-Best-Recipes-vol4/872-Strawberry-Shortcake-Cupcakes.html

cakeMix - Strawberry Shortcake Cupcakes

1 - 2 pints sliced fresh or frozen strawberries
1, 8 ounce container frozen whipped topping, thawed
1, 2 layer white cake mix
1 1/3 cups water, not milk
3 egg whites
2 Tablespoons vegetable oil
2 teaspoons imitation butter flavoring
1 teaspoon vanilla
1/2 to 1 cup granulated white sugar

Slice the strawberries and place them in a bowl.
Mash them slightly with a potato masher.
Add 1/2 cup white sugar for each pint of strawberries.
Stir and taste. If not sweet enough, add more white sugar.
Heat oven to 350 degrees F.
Place paper liners into muffin tins.
In a large bowl, add cake mix, egg whites and water. Beat.
Add oil, butter flavoring and vanilla. Beat until mixed, then
beat for 2 minutes.
Pour batter 2/3 full into muffin tins.
Bake for 25 minutes or until tester inserted comes out clean.
Let cool completely.
When ready to serve, remove the paper.
Slice the cupcake in 1/2.
Place the two halves in a bowl.
Spoon sliced strawberries and whipped topping on the top.