Ingredients
CUPCAKES:
- 2 tablespoons vegetable oil
- 4 egg whites
- 1 1/3 cups water
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup sour cream (8oz container)
FROSTING:
- 1 cup butter, softened
- 8 cups powdered sugar
- 2 teaspoons vanilla
- 8 ounces Cream cheese, softened
- 2-4 tablespoons heavy cream
TOPPINGS
- 12 Fresh Strawberries
- 20 Golden Oreos
- 3.4 oz box strawberry Jello powder
- 4 tablespoons butter, melted
Instructions
Pre-heat oven to 325F.
In the bowl of a mixer, mix together the oil, egg whites, water, and vanilla. Mix on low for about 10 seconds.
In a large bowl, mix together cake mix, flour, sugar, and salt.
Slowly add the dry mix a little at a time. Mixing on low until everything is combined.
Add sour cream and mix well.
Mix well.
Line a muffin/cupcake tin with paper liners. Fill each cupcake liner about 3/4 full of batter.
Bake at 325F for 25 minutes. Remove from oven and cool.
Cream butter in the bowl of a mixer.
Add cream cheese and mix well.
Slowly add powdered sugar while mixing. Add vanilla and heavy cream and mix until combined.*
Roughly crush Golden Oreos and pour into a bowl.
Mix in strawberry Jello powder and melted butter.
Stir well.
I like to use a piping bag, fitted with a 2D Drop Flower Decorating Tip and to swirl the frosting onto the cupcakes.
Then sprinkle the strawberry crunch topping onto cupcakes.
Top each cupcake with a sliced strawberry.