Instructions

• 1 Preheat oven to 3350 degrees. Line 2 cupcake trays with paper liners.
• 2 In a blender, combine the strawberries (reserving 12 for granish) and 1/4 cup water and puree until smooth. Pure should equal 1 3/4 cups, if not add more water. Set aside 1/4 cup for frosting.
• 3 In a stand mixer with a paddle attachment beat together the cake mix, egg whites, vegetable oil, and 1 1/2 cups of the strawberry puree for 2 minutes. Scrpae down the sides of the bowl to make sure all of the batter is well incorporated.
• 4 Fill each cupcake line 3/4 full. Bake until the tops are golden and a toothpick stuck in the middle comes out clean, about 12 to 15 minutes.
• 5 Remove from the oven and cool slightly before removing from the pans and placing on a rack to cool completely.
• 6 Make the Frosting: In a mixing bowl that fits over a pot of boiling ater combine the ingredient, exceot the va nilla and food coloring. Beat with a hand mixer on medium while the miture cooks, until peaks are formed with the beaters are lifted out of the bowl, about 7 minutes.
• 7 Remove the bowl from the heat and add the vanilla and food coloringh to the desired pick shade.
• 8 Frost the cupcakes with the colored frosting and garnish each iwth half a sttawberry,