- 1 box strawberry cake mix
- Cranberry juice
- 1 teaspoon vanilla extract
- ½ teaspoon strawberry extract
- Sliced strawberries
- Mint sprigs
- 48 pink oven-safe paper soufflé or nut cups
- 1 container purchased creamy vanilla frosting
- 2 cups powdered sugar
- Pink paste food coloring
Preheat oven to 350 degrees F. Make cupcake batter according to package directions, substituting cranberry juice for water and adding vanilla and strawberry extracts.
Place 48 pink paper oven-safe soufflé or nut cups on a cookie sheet. Spray with nonstick cooking spray. Divide batter evenly between cups.
Bake cupcakes 10 to 12 minutes. Remove from oven and cool for 15 minutes before frosting.
Combine vanilla frosting powdered sugar, and several dots of pink paste food coloring in a large bowl. Blend with an electric mixer until creamy.
Generously frost each cooled mini cupcake. Top with a strawberry slice and mint sprig.
Makes 48 mini cupcakes.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.