GETTING READY

1. Prepare muffin tins with paper liners or cooking oil spray. Set aside.

2. Preheat oven to 350 degree F.

MAKING

3. In a large bowl, place butter, sugar, and strawberry Jello. Use a mixer on medium speed to beat until combined.

4. Add eggs, one at a time and beat well after each addition.

5. In a separate bowl, combine all-purpose flour and baking powder. Mix well.

6. Beat dry mixture into batter, alternately with milk.

7. Stir in vanilla and strawberry puree.

8. Fill each muffin cup about 2/3 full with batter.

9. Pop the tins in oven and bake for about 15 minutes or until a toothpick when inserted in the deepest part comes out clean.

10. Remove from oven and let cool for about 5 minutes in muffin tins. Transfer to wire rack to cool completely.

SERVING

11. Top cupcakes with strawberry frosting and enjoy!

TIPS

To make puree, mix 2 cups quartered fresh strawberries with ¼-½ cup sugar, and freeze until firm.

Place in a blender and pulse until pureed, with some flecks of strawberry visible. This will make about 1 cup of strawberry puree.

For strawberry frosting please check out this link - Betty's Gorgeous Strawberry Frosting