Strawberry-Lemonade Cupcakes

These cupcakes are made with lemon cake mix. There's strawberry Jell-O inside and also in the frosting. They're sure to be a favorite!

Ingredients:
Cupcakes:
1 box of lemon cake mix (I use Betty Crocker) and the ingredients called for on the box
Large package of Strawberry Jell-0, divided use
Frosting:
Remainder of the Jell-O package
1/4 tsp salt
2 tsp light corn syrup
1/4 tsp cream of tartar
1/3 cup water
3/4 cup sugar
2 egg whites
Garnish with strawberry slices and lemon twists, if desired
Method

Prepare cake mix as directed on box. Fill cupcake paper liners half-full with batter, put 1/8 tsp of Jello powder in center and cover with more cake mix till cup is 3/4 full. (I sprinkled some on top too and gently swired it in till powder is wet.) Bake cupcakes according to box directions. Frosting: In top of double boiler, combine all ingredients. Place over rapidly boiling water. (Do not let water touch bottom of the pan.) Beat ingredients on high for 7 minutes or till stiff peaks form. Do not overcook. Remove from heat. Continue to beat about two minutes or till frosting holds a deep swirl. Cool the frosting in the refrigerator. After cooled, spread on the cupcakes. Top with fresh strawberry slices and lemon twists.

Notes:
Number of servings: Makes 24 cupcakes

Black Bottom Mini-Cups (Cupcakes) Recipe

1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup water
1/3 cup vegetable oil (we used canola)
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract

6 ounces semi-sweet chocolate chips (about 1 cup)

Instructions
Preheat oven to 350 degrees F. Line mini-muffin tins with paper liners.

In a small bowl, blend cheese, egg and 1/3 cup sugar until smooth. Set aside.

In a nonreactive large mixing bowl, whisk together flour, cocoa, baking soda, salt and 1 cup sugar. Stir in water, vegetable oil, vinegar and vanilla. Beat until smooth. Fill paper-lined cups about 1/2 full. Top each with about a half teaspoon cream cheese mixture. Press 2 chocolate chips into cream cheese on each cupcake. Bake in center of oven 14 minutes, or until firm. Cheese filling will still be a bit soft.

Cool completely before serving.

Yield: about 60 mini-cupcakes

For standard cupcakes:
Preheat oven to 350 degrees F. Line 24 standard muffin cups with paper liners. Prepare filling and batter as above. Fill paper-lined cups about 1/2 full. Top each with about a tablespoon cream cheese mixture. Press 3 to 4 chocolate chips into cream cheese on each cupcake. Bake in center cake recipe of oven 25 to 30 minutes, or until firm. Cheese filling will still be a bit soft.