Strawberry Cream Cupcake Desserts
Crust and Cake:
1 1/2 cups mini pretzel twists, crushed
1/4 cup butter, melted
2 Tblsp sugar
1 small pkg (9oz cake mix, or use part of a full cake mix) of White cake mix
1/2 cup sour cream
1 egg
1 Tblsp water
1/2 tsp double strength vanilla, or 1 tsp regular vanilla extract
Filling, strawberries and garnish:
2 1/2 cups thawed frozen whipped topping, divided
2/3 cup strawberry ice cream topping, divided
1 cup sliced strawberries
Preheat oven to 350. Place paper cupcake liners into wells of muffin pan. For crust, combine crushed pretzels, butter and sugar in a small bowl and mix well. Drop 1-2 Tblsp of mix into muffin liners and press each muffin liner with crust firmly with spoon.
Combine 9oz of white cake mix (or use part of a full size cake mix), sour cream, egg, water and vanilla and whisk 1 minute or until smooth. Divide batter evenly among prepared muffin cups. Bake 15-20 minutes or until wodden pick inserted in centers comes out clean. Remove pan from oven and cool 10 minutes. Remove cupcakes from pan and cool completely.
Meanwhile, combine 1 cup of the whipped topping and 3 Tblsp of the strawberry ice cream topping; mix well. Gently toss strawberries with 1 1/2 Tblsp of the strawberry ice cream topping.
When ready to serve, remove paper liners from cupcakes. Slice off tops of cupcakes. Put a scoup of filling over center of cupcake, spoon a few of the strawberries and juice over filling, top with cupcake top. Dallop some of the extra whipped topping on top of the cupcakes and drizzle with a little of the remaining strawberry ice cream topping. EnJOY!
