STRAWBERRY CUPCAKES IN PLEASING PETAL PINK

“Almost all words do have color and nothing is more

pleasant than to utter a pink word and

see someone's eyes light up and

know it is a pink word for him or her too.”
~Gladys Taber

 

Bring a little romance into your home with inspiration from your outdoor garden.  

 

Soft color palettes of pinks and corals are always pretty. Fabrics of chintz and toile create a romantic mood to any room.....even the kitchen. I think it adds a bit of old fashioned charm and reminds me of the coziness of an English cottage!

Soon you will be able to gather bountiful blooms to perfume your home.

A flower arrangement from one's own garden, unlike a professional florist's shop,

has a bit more allure to it....not always perfect, but perhaps that's part of the charm.

 

 

So many of us love to visit Estate Sales or out of the way antique shops.

Think outside of the box, so the saying goes, and

select something little item you are instantly drawn to....

transform something ordinary, into something extraordinary!  

 

 

Who wouldn't be sitting pretty in rose colored velvet? 

Let Them Eat Cake

Fresh Strawberry Cupcakes

1 package (21.6 ounces) Yellow Cake Mix

1 package (3 ounces) strawberry gelatin

1 cup mashed fresh strawberries (2 cups fresh berries)

1 cup vegetable oil

½ cup milk

4 large eggs

 

The Frosting

1 package (8 ounces) cream cheese, at room temperature

1 stick (8 tablespoons) butter, at room temperature

¼ cup mashed fresh strawberries, well drained (1/2 cup berries)

4 cups confectioner’s sugar, sifted

 

Garnsih

3 to 4 whole strawberries, fanned or sliced

 

Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a muffin tin with cooking spray.

Place the cake mix, gelatin, mashed strawberries, oil, milk, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until incorporated, 30 seconds. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, 1½ minutes longer, scraping down the sides of the bowl. Divide the batter into the prepared muffin pan, smoothing the top with a rubber spatula, and place the pan in the oven. Bake 18-22 minutes. Cool before frosting.

 For the frosting, place the cream cheese and butter in a medium-size bowl and beat with an electric mixer on low until combined, 30 seconds. Add the strawberries and sugar, a little at a time, beating on low speed, until the sugar is incorporated. Increase the mixer to medium and beat until the frosting is fluffy, 1 minute more.