Last Saturday my family and I hosted a small get together and benefit for 1,000 Cooks for the Cure, a joint effort by KitchenAid and Susan G Komen for the Cure, to raise donations for the foundation through cooking. Ours was one of 259 registered parties where we managed to raise $55 which I think is pretty incredible for our small family.
Rather than slaving over a hot stove cooking, I wanted to do something special and created a pink Strawberry Cupcake for the Cure to serve. To be perfectly honest, it was more of an experiment than a followed recipe, but a successful experiment none the less.
Royal Icing Ribbon Ingredients
- 1 TBS Meringue powder
- 1 cup + 1/3 cup of powdered sugar
- 3 TBS warm water
- pink gel icing color
The night before you are going to be making the cupcakes you’ll want to create the royal icing ribbon which need to dry overnight. Start by combining all of the royal icing ingredients.
Line your countertop with wax paper and place the royal icing in a piping bag with a leaf tip of your choice. It really depends on how big you want to make your ribbons. Pipe the ribbons onto the wax paper started at the bottom left and curve at the top, finishing on the bottom right of the ribbon. It takes a bit of practice but doesn’t have to be perfect. Let these air dry overnight before removing.
Strawberry Cupcake Ingredients
- 1 box of Duncan Hines Strawberry cake mix
- 1/3 cup of fresh or frozen strawberries, chunky pureed
- 3 eggs
- 1 cup of water
- 1/3 cup of vegetable oil
Combine ingredients as directed on the cake mix box, replacing the ingredient list with the one above.
Mix well until you have a gorgeous pink cake batter.
Pour into baking cups and bake as directed.
Fresh Strawberry Buttercream Ingredients
- 1 stick of butter
- 1/2 cup vegetable shortening
- 1/4 cup fresh or frozen strawberries, chunky pureed
- 3 cups powdered sugar
Mix well for 2 minutes with a hand or stand mixer.