Strawberry Red Velvet Cupcake

Not a baker but want to impress your sweetie with a baked treat? This is the recipe for you! Over the past few years companies have started releasing Red Velvet Cake mixes, making it even easier to make this popular treat. But we're going to take it one step fancier so that your Valentine will never know you faked your way through this treat...all it takes is a little strawberry seduction.  To make this rich, decadent cupcake all you'll need is...

• Red Velvet Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water...but we're replacing the water for this one)
• Strawberry Puree (to replace the water your recipe calls for, I pureed frozen strawberries)
• Strawberry Syrup (you know, the stuff you put on ice cream)
• Store bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish: Strawberry Candy, Fresh Strawberry, Chocolate Covered Strawberry

And now the transformation...

Step 1: Sort of follow the directions on your Red Velvet Cake Mix. Start by preheating your oven and add the oil and eggs...but DO NOT add the water. Replace all of the water your cake mix calls for with Strawberry Puree.  Mix the ingredients together until it is smooth.

Step 2: Spoon the batter into your cupcake liners.  Top each uncooked cupcake with a teaspoon or so of Strawberry Syrup. Bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: On to the icing! Traditionally you'd use Cream Cheese Icing, but for this recipe we're keeping it easy for the non-bakers.  But if you want Cream Cheese Icing, click HERE for the recipe. To make a simple Vanilla icing just mix together your store bought Vanilla Icing and Butter on high until smooth.  Add some icing sugar if it's not sweet enough for you or just too buttery for your taste.

Step 3: Now it's time to bring it all together and ice your masterpieces! To up the fancy try using an tip in a piping bag.  Just go to Bulk Barn or Micheal's and pick up a simple tip like the #1M (ask a clerk for help).  Ice your cupcakes and top them with the garnish of your choice.

Happy Faking! 

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Tutti Fruity Cupcake

Here's a great summer recipe that will please kids and adults alike! Perfect for the patio party or Canada Day get together, this fruity cupcake is refreshing and fun!  To make this summer treat you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Frozen Fruit Punch Concentrate (you'll be replacing the amount of water it calls for...and you'll want it to be thawed too)
• Reg Gel food colouring (optional)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: fresh strawberry, fruit flavoured candy

Now for the recipe...

Step 1: First things first, you'll want to thaw your Fruit Punch Concentrate because it's pretty hard to mix it in frozen solid! Once it's thawed to a liquid, you can start making your batter.

Step 2: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with your Fruit Punch Concentrate. If you'd like to make them a pink or deep pink colour, add some Red Gel food colouring. Mix the batter until it is smooth. 

Step 3: Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely before icing

Step 4: On to the icing. Mix together your vanilla icing and butter on high until smooth.  Taste your icing and if it's not sweet enough for you or too buttery add in some icing sugar. To ice them, you can use a piping bag or whatever icing method you prefer. To garnish your cupcake try topping them with a fresh strawberry or fruit flavoured candy..

Happy Faking!

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Strawberry Balsamic Cupcake

Looking for a sweet treat for your Valentine?  This is the perfect cupcake that will wow and woo. Besides, how can you go wrong with chocolate, strawberries and balsamic married together into a cupcake!  For this recipe I used a cupcake corer, but it's not necessary.  But before I get into that, let's get to the ingredients.  For this recipe you'll need...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Milk (to replace the water your recipe calls for)
• 2 ounces of Unsweetened Chocolate (melted)
• 2 cups of Fresh Strawberries (cut in quarters length wise)
• 1/2 cup Balsamic Vinegar (reduced)
• Pinch of Pepper (optional)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

Alright, here's the recipe...

Step 1: For the most part, follow the direction of your Chocolate Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with Milk.  Melt down the 2 ounces of Unsweetened Chocolate - but be careful not to overheat or burn the chocolate.  Mix the melted chocolate into your batter until fully incorporated.

Step 2: Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely before icing

Step 3: On to the Strawberry and Balsamic combo - YUM!  Pour 1/2 cup of Balsamic Vinegar in a saucepan and reduce on a low-med heat.  Once it thickens enough to coat the back of a spoon, remove from heat and add a pinch (or more) or pepper if you'd like and stir well. Let cool.

Step 4: Using a cupcake corer or small spoon, make a small hole in the centre of your cooled cupcakes.  If you're using a spoon, you may want to use a knife first to create a small circle and use a spoon to scoop it out.  Make sure you don't go too far down into the centre of your cupcake or your filling will fall out from the bottom when you unwrap it.

Step 5: Lightly toss your Strawberries in the lukewarm Balsamic reduction.  Spoon the Balsamic coated Strawberries into the centre of your cupcakes and SAVE the remaining Balsamic reduction for your icing!

Step 6: Mix together your White Icing, butter and remaining Balsamic reduction on high until smooth. Give it a taste and if it's too buttery for your taste or needs to be thickened, add some icing sugar.Pipe your icing on around the outside of your cupcake so that you can still see the Balsamic Strawberries and that's it!  If you aren't eating them right away, you'll need to refrigerate them.

Happy Faking!

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Strawberry Short-Cupcake

Believe it or not, I have never been a fan any dessert whip topping.  It's weird, I know.  I love ice cream, cream sauces and even whip cream on hot drinks, but on or next to a dessert, no thanks.  But I do LOVE strawberries and tarts, so I've often created versions of strawberry shortcake desserts, minus the whip.  This is my version of a  Strawberry Short-Cupcake.  To make this berry-delicious treat you'll need...

• Vanilla Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store Bought Vanilla Icing
• 1 package of Active Dry Yeast
• 1 1/2 cups of Freeze Dried Strawberries (1 cup for the cake and 1/2 cup for the icing)
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (enough to thicken your icing)
• 1 cup of Cool Whip

Recipe time...

Step 1: To start, use the amount of water your cake mix package calls for, but use warm water.  Dissolve your Active Dry Yeast into the warm water. Once the Active Dry Yeast is fully dissolved, follow the rest of the directions for your Vanilla Cake Mix except for the preheating your oven part.

Step 2: Mix the batter until smooth.  Gently fold in 1 cup of the Freeze Dried Strawberries and let your batter thicken for a little while (I've waited as long as 30 minutes).

Step 3: Once your batter has thickened, spoon it into the cupcake liners.  Place in the oven and bake as directed on package.  Once they are done baking, let them cool completely.

Step 4: Before you start making your icing, grind 1/2 cup of Freeze Dried Strawberries into a fine powder using a food processor or mortar & pestle.  Now it's time to make your icing.

Step 5: In a mixing bowl add the 1/2 cup of powdered Freeze Dried Strawberries, Cool Whip, Store Bought Vanilla Icing, and Butter.  Mix on high until smooth.  Add icing sugar to thicken the icing to the desired consistency. 

Step 6: To ice your cupcakes, feel free to use a piping bag, spoon, or knife.  I used a piping bag with tip #12.  You can garnish your cupcake with a chocolate covered strawberry or a strawberry candy, but I thought it looked yummy with it's light pink icing alone.  And that's it! 

Happy Faking!

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