Pink Velvet Cupcakes with Strawberry Buttercream Frosting

Just in time for Valentine's Day. These cupcakes are sure to make your sweetheart melt. 

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!*

• Duncan Hines Pink Velvet Cake Mix
• 2 sticks of butter, room temperature
• 2/3 cup of whole milk
• 4 eggs

-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-

1. Preheat oven to 325 degrees. Line cupcake pan with liners
2. In a large mixing bowl, combine cake mix, butter, eggs, and milk and mix until all ingredients are fully combined. 
3. Pour batter evenly in to lined cupcake pans. 
4. Bake for 18-20 minutes. Cool completely before frosting.

-for the frosting-

1. In a separate mixing bowl, combine butter and shortening. Mix well until light and fluffy. Approximately 3 minutes. 
2. Slowly add sugar, once all added crank up speed on mixer to med- high and whip it up for approx 1 min.
3. 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.
4. Add in food coloring a few drops at a time until your desired color is reached.