Ingredients: |
Ingredients: 1 1/2 c mini pretzel twists, finely crushed
1/4 c butter, melted
2 tbsp sugar
1 small pkg (9 oz) white cake mix
1/2 c sour cream
1 egg
1 tbsp water
1/2 tsp double strength vanilla
FILLING
2 1/2 c thawed frozen whipped topping, divided
12/3 c strawberry ice cream topping, divided
1 c sliced strawberries
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Directions: |
Directions:Preheat oven to 350º Place paper liners into wells of muffin pan. For crust, combine pretzel crumbs, butter and sugar in small bowl; mix well. Using a scant medium scoop, drop scoops of pretzel crumbs into liners. Press into liners.
Combine cake mix, sour cream, egg, water, and vanilla in bowl, whisk 1 minute or until smooth. Divide batter evenly among prepared muffin cups. Bake 18-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven; cool 10 minutes. Remove cupcakes from pan and cool completely.
Meanwhile, combine 1 c of the whipped topping and 3 tbsp of the strawberry ice cream topping, mix well.Gently toss strawberries with 1 1/2 tbsp of the strawberry ice cream topping.
When ready to serve, Fill a decorator bag (can use a ziplock bag with the corner snipped off) with remaining whipped topping. Remove liners from cupcakes. Slice off tops of cupcakes using a serrated knife. For each serving, place bottom of cupcake on serving plate; scoop filling over center of cupcake. Spoon a rounded tablespoon of strawberries and juice over filling; top with cupcake top. Pipe whipped topping over desserts and drizzle with 1 tsp slightly warmed remaining ice cream topping. |
This recipe for Strawberry Cream Cupcake desserts is from