From CONAGRA

Featured Product: DUNCAN HINES

Makes 24 cupcakes

Calling all strawberry lovers: it’s double the flavor when you top strawberry cupcakes with decadent white chocolate covered strawberries. 

INGREDIENTS

CUPCAKES
1 pound fresh strawberries, hulled, sliced (about 3 cups)
1 pkg (15.25 oz each) DUNCAN HINES Signature Strawberry Supreme Cake Mix
4 large egg whites
1/3 cup vegetable oil

WHITE CHOCOLATE STRAWBERRIES
24 small fresh strawberries
1 cup white chocolate chips

BUTTERCREAM
1 cup unsalted butter, softened
1 1/2 cups confectioners’ sugar
1 cup white chocolate chips, melted
1/2 cup strawberry jam
1/2 teaspoon salt

DIRECTIONS

1.FOR THE CUPCAKES: Preheat oven to 350 degrees. Place 24 baking cups in standard muffin pans.

2.Pour strawberries into blender container and puree until smooth.

3.Blend cake mix, strawberry puree, eggs, and oil in a large bowl at low speed until moistened. Beat at medium speed for 2 minutes. Divide batter evenly into baking cups.

4.Bake 18 to 20 minutes. Cupcakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.

5.FOR THE WHITE CHOCOLATE STRAWBERRIES: Dip strawberries in melted white morsels. Place on parchment paper-lined baking sheet and let stand until hardened.

6.FOR THE BUTTERCREAM: Blend butter and confectioners’ sugar in large bowl with an electric mixer at medium speed, until light and fluffy, 3 to 5 minutes. Pour in melted white morsels, strawberry jam, and salt and mix until blended. Frost cupcakes evenly. Top each with a white chocolate strawberry.

Find this recipe and more holiday treats at readyseteat.com