Cupcakes with Edible Rose Mint Garnish
I am all for cooking and baking from scratch. The finished product is always better tasting, more satisfying and more healthy than using a box or package.
But sometimes I just don't have the time, or the energy, or the ingredients to start from scratch (ever wonder where that saying came from BTW? starting from scratch....hmmm) so I cheat a little bit.
This time I used a boxed cake mix and prepared frosting to bake the cupcakes. It's okay to cheat sometimes...besides this time it's ALL in the presentation !
But sometimes I just don't have the time, or the energy, or the ingredients to start from scratch (ever wonder where that saying came from BTW? starting from scratch....hmmm) so I cheat a little bit.
This time I used a boxed cake mix and prepared frosting to bake the cupcakes. It's okay to cheat sometimes...besides this time it's ALL in the presentation !
So here's the 'recipe' for
Easy Strawberry Cupcakes with Edible Garnish for Mother's Day
Easy Strawberry Cupcakes with Edible Garnish for Mother's Day
~Ingredients~
(makes 24 cupcakes)
(makes 24 cupcakes)
48 white paper baking cups (yes, 48 that's not a typo, you'll see why later)
One box Duncan Hines Signature Strawberry Supreme Cake Mix
One box Duncan Hines Signature Strawberry Supreme Cake Mix
3 Fresh Eggs
1-1/3 Cups Water
1/3 Cup Vegetable Oil
1 teaspoon Rose Water
1 teaspoon Vanilla Bean Paste
3 Tubs Betty Crocker Whipped Strawberry Mist Frosting (or Betty Crocker Whipped Cream Cheese)
#2D Decorating Tip and Housing/Pastry Bag
#2D Decorating Tip and Housing/Pastry Bag
24 Fresh-Picked Tea Roses
24 sprigs of fresh mint or lemon balm
24 sprigs of fresh mint or lemon balm
~To Prepare~
Mix the cake mix, eggs, water and oil at low speed with a hand mixer for a few seconds until combined. Measure in the rose water and vanilla bean paste and then beat at medium speed for 2 minutes.
Fill 24 baking cups nestled in a cupcake pan with the batter using a large ice cream scoop and filling each cup about 2/3 full.
Bake at 350 degrees for 18 minutes or until a toothpick inserted into the center of a cake comes out clean.
Let cool completely on wire racks.
Add a sprig of mint ...
Serve...and then wait for the ooh's and aahs'.
Place each cupcake on a pretty china saucer set inside a new, clean white baking cup. Fill the pastry bag with frosting, attach the decorator tip and pipe frosting onto each cupcake in a spiral pattern.
Place a tea rose on top of each cupcake.
Add a sprig of mint ...
Serve...and then wait for the ooh's and aahs'.
