THE PERFECT CUPCAKE (USING A MIX!)

This recipe for the PERFECT CUPCAKE, comes from http://www.TidyMom.net/.  What makes them so good, is that they taste like homemade, and yet the recipe is so quick and easy if you don't have the time to spend making them 'from scratch.'  She recommends using Duncan Hines boxed cake mixes, and the recipe calls for 3 eggs, melted BUTTER (no substitutes), and water--that's all!  She posted her decadent recipe for a Strawberry-filled and Chocolate Cream Cheese frosted CHOCOLATE FUDGE cupcake, and an absolutely delicious recipe for a FRENCH VANILLA cupcake with  a Raspberry filling and a Butter Cream frosting.  They are unbelievably good, and I know that you will LOVE either!  They would make the perfect treat for your family or friends for Valentine's Day!  They look AND taste like a dream!--Yum!  Thanks, TidyMom!  I highly recommend her site for great ideas, contests and recipes! 

CHOCOLATE FUDGE CUPCAKES

1 Duncan Hines Moist Deluxe Dark Chocolate Fudge cake mix

3 large eggs

1/2 cup melted butter (no substitutes)

1 cup water

Preheat oven to 350 degrees.  Mix on low until blended, then mix on high for 2 minutes.  Pour into paper lined cupcake pans.  Bake for 20 minutes.

STRAWBERRY WHIPPED CREAM FILLING

1 cup heavy whipping cream

1/3 cup sugar

1 teaspoon vanilla

5-6 Tablespoons chopped/processed strawberries

Chop strawberries in blender (she uses her Magic Bullet) just until they look thick and 'liquidy.'  She used really large strawberries and it took 4 big ones to make 5-6 Tablespoons.  Beat whipping cream and vanilla until it starts to thicken.  Mix in sugar.  Fold in strawberries.  Set aside.  (She mentions that "this stuff is DELICIOUS"--and so she advises NOT to taste any until AFTER you've finished your cupcakes...otherwise you may not have any left for the cupcakes!

CHOCOLATE CREAM CHEESE FROSTING (from Glorious Treats)

1/2 cup butter, room temperature

8 oz. cream cheese, room temperature

1 teaspoon vanilla extract

1/2 cup unsweetened cocoa

4 cups powdered sugar

1-4 Tablespoons heavy whipping cream

Place butter in a large mixing bowl and blend slightly.  Add cream cheese and blend until combined, about 30 seconds.  Add the cocoa powder (before adding the sugar, so it gets fully incorporated into the butter and cream cheese).  Add vanilla extract and powdered sugar and blend on low speed until combined.  Increase to medium speed and beat until it begins to get fluffy.  Slowly add the heavy cream, a little bit at a time until desired consistency.  (Don't add too much if you want the frosting to stay in place when piped on cupcakes).  Beat until fluffy, about 1 minute.  Use at once or keep refrigerated.  (This frosting keeps well in the refrigerator for several days.  Just re-beat it for best texture).

DIRECTIONS FOR FILLING AND FROSTING CUPCAKES:

1.  Bake cupcakes and cool completely

2.  Cut out a small section in the center of the cupcake.  Keep cut-out sections

3.  Add strawberry whipped cream to the hole

4.  Replace the tops (just do the best you can - or, you can even leave them off)

5.  Pipe chocolate frosting on top of the cupcakes with 1M tip

NOTE:  She also did some cupcakes in the reverse--Filled with the Chocolate Cream Cheese Frosting and topped with the Strawberry Whipped Cream. 

FRENCH VANILLA CUPCAKES

1 box Duncan Hines Moist Deluxe French Vanilla (her very favorite vanilla cake mix)

3 large eggs

1/2 cup butter, melted (no substitutes!)

1 cup water

Melt the butter in the microwave.  Add cake mix, eggs and water to the butter in large bowl.  Mix on low for 1 minute, then on high for 1 minute.  Fill the cupcake papers (TIP:  use an ice cream scoop!  One scoop is just the right amount per cupcake).  Bake in preheated oven at 350 degrees for 20 minutes.  Cool completely.

RASPBERRY FILLING

2 full cups frozen, unsweetened raspberries, thawed with 1/4 cup sugar

1/3 cup sugar

1 1/4 cups water (or juice from frozen raspberries with enough water to make 1 1/4 cup)

6 Tablespoons flour (or 3 Tablespoons cornstarch)

1 teaspoon lemon juice

In medium saucepan, combine water (or water/raspberry juice mixture), sugar, flour, and lemon juice and mix well.  Heat and stir until mixture boils and thickens.  Cool completely.  Stir in thawed raspberries.  Yield:  Approximately 2 cups of filling.

BUTTER CREAM FROSTING  (recipe from Saucy)

1 cup butter (NO substitutes!), room temperature

1 cup vegetable shortening

pinch of salt

1/4 teaspoon vanilla extract

4 cups powdered sugar

1/4 - 1/3 cup heavy whipping cream

paste food coloring

Thoroughly cream butter and shortening.  Beat in the vanilla.  Add sugar, one cup at a time, until well blended.  (Mixture will be very thick and gooey).  When the sugar is completely beaten in and the sides of the bowl are scraped down, carefully and slowly, stream in the whipping cream, beating at the highest speed until super fluffy, about 1 minute. (When you stick the back of a spoon into the buttercream and pull some out and it sticks to the spoon in little peaks, you'll know it's done and you should stop adding the cream). If you want to add color to your frosting, use gel paste food coloring--it's more vibrant.  

FILLING YOUR CUPCAKES: 

1.  Bake cupcakes and cool completely

2.  Cut out small cone-shaped section in the center of the cupcake

3.  Add raspberry filling to the hole

4.  Replace tops--just do the best you can--they don't have to be perfect she says

5.  Add frosting to a pastry bag and frost with your favorite tip, and sprinkle with colored sprinkles
NOTE:  She says if you don't have a Duncan Hines mix, Betty Crocker is also good