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This recipe for STRAWBERRY “POKE” CUPCAKES, by , is from The Singh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Singh
Added: Thursday, September 13, 2007


1 pkg. (18.25OZ.) white cake mix
3 egg whites
½ cup sour cream
1 pkg. (3oz) strawberry jell-o
¾ cup boiling water
1 lb. unsalted butter, at room temperature
1 jar (16 oz) marshmallow fluff
1 pkg. (1lb) powdered sugar
1 tsp vanilla
Fruit slice candy, optional

Preheat oven to 350 degrees. Line 24 muffin cups with liners. At low speed, beat cake mix, egg whites, sour cream and ¾ cup cold water. At medium-high, beat until fluffy, 2 minutes. Divide batter among liners. Bake 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans 10 minutes. With pick, poke 3 holes into each cupcake.
Combine jell-o mix and boiling water until dissolved. Cool to room temperature; spoon into cupcake holes. Refrigerate until set, 30 minutes.
At medium speed, beat butter until light and fluffy. At low speed beat in fluff until combined. Beat in sugar and vanilla until combined. At medium speed, beat until fluffy, 30 seconds. Spread over cupcakes. If desired, top with candy.




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