Ingredients:
-for the cupcakes-
* I have a simple trick to make a box cake mix taste like it's from scratch. Here's what you do: Look at what the box calls for and add 1 more egg than it says, use milk instead of water, and double the amount of butter or oil it calls for. The cake will turn out yummy every time!*
-for the frosting-
- 1 1/2 cups butter, room temperature
- 1/2 cup vegetable shortening
- 7-8 cups powdered sugar, sifted
- 1/2 cup milk
- Strawberry extract, to taste (add in 1 teaspoon at a time)
- Pink or red food coloring
Directions:
-for the cupcakes-
- Preheat oven to 325 degrees. Line cupcake pan with liners
- In a large mixing bowl, combine cake mix, butter, eggs, and milk and mix until all ingredients are fully combined.
- Pour batter evenly in to lined cupcake pans.
- Bake for 18-20 minutes. Cool completely before frosting.
-for the frosting-
- In a separate mixing bowl, combine butter and shortening. Mix well until light and fluffy. Approximately 3 minutes.
- Slowly add sugar, once all added crank up speed on mixer to med- high and whip it up for approx 1 min.
- Add milk and strawberry extract, depending on your liking: stiffer~ less milk, creamier ~ more. If you add too much, just sift in a little more sugar.
- Add in food coloring a few drops at a time until your desired color is reached.