Yes, these are more muffins than cupcakes. HOWEVER, they are still delicious and were a big hit with my family…as in “double batch was gone in under half an hour” good! I made a few changes, based on other reviews. I used cake flour instead of AP, although the resulting product was still not what I would call “light” (more like apple/spice muffins than pound cake, w/ a sticky, not crispy top); I used the pudding mix, so that could be why. For a double batch (~33 cupcakes), I pureed enough strawberries to fill to the 3.5 C mark on my blender, then pushed the puree through a strainer as recommended in the recipe. I didn’t add any food coloring or strawberry flavoring; the cakes were pale grey/pink in color (which didn’t bother me) and had plenty of natural strawberry flavor. I did attempt to inject strawberry “spread” (not jam, which would have been too lumpy) into the cakes after they were cool, though. I was unsure how to convert the frosting recipe (others’ suggestions, double batch, etc.), so I used: (2) 8-oz cream cheese pkgs, (1) stick butter, 2C powdered sugar, & 2 tsp vanilla (clear so it wouldn’t color the frosting). I chopped up and gently stirred in enough strawberries to get a good distribution of flavor and color, then I topped off each cupcake with a slice of strawberry. The result was tasty & adorable. Make sure to keep the frosted cakes as cool as possible, or the frosting will melt! My Easter guests & I really enjoyed these; they’re worth the 5 stars! :)
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Yes, these are more muffins than cupcakes. HOWEVER, they are still delicious and were a big...