30 okt kl 10:43, 2012
1 package white cake mix
1 whole egg (use this as a replacement for 1 egg white in package directions)
1/2 cup plain, Greek yogurt (or sour cream)
16-24 medium size strawberries, tops removed
1. Make cupcakes according to directions but with the addition of the whole egg and the 1/2 cup plain Greek yogurt.
2. Fill each cupcake liner as directed to in package direction. Place a strawberry, pointy side up, in the middle of each cupcake and gently push down. The top of the strawberry will poke through the batter but no worries; as the cupcake bakes the batter will rise and cover the strawberry.
3. Bake as directed except start checking the cupcakes 5 minutes before package directions. And, to test doneness, stick a toothpick in the cupcake not in the center of the cupcake but more to the side (you want to test the batter for doneness, not the strawberry).4. Cool to room temperature. Then, 1 hour before frosting, put the cupcakes in the freezer to firm. It will make frosting the cupcake much easier......