I'M LOVIN' IT FRIDAY WITH TIDY MOM ~ April 9th

I am joining in with TIDY MOM FOR I'M LOVIN' IT FRIDAY it's the time of the week every week to tell everyone what your lovin this week, here goes mine.

I am Lovin'  Cupcakes this week and have a great recipe to share with you that I am making this week for a party I am having, these are called PRETTY IN PINK CUPCAKES I FOUND ON THE QUICKANDSIMPLE.COM SITE
Don't they look great and will make a great addition to my girly party I am having...I am also having a drink called THE PINK STILETTO
THIS IS ALL FOR MY LADIES WHO LAUGH HOUSE PARTY!!!
My friends and I have to make a video for a chance to win a trip to chicago, we have some great skit ideas which I will post later, that and lots of pictures...We are also going to play whats a dame to do?
I am really getting excited, wish you could all be here, stay tuned for pictures next week!!!

Yields: 22 to 24 cupcakes
Total Time: 2 hr

Prep Time: 15 min

Cook Time: 25 min

Oven Temp: 350

• 1 package(s) (18 1/4-oz.) cake mix, plain white or yellow
• 1 package(s) (3-oz.) strawberry gelatin
• 1 cup(s) (finely chopped fresh) strawberries, with juice (from 1 1/2 cups whole berries)
• 3/4 cup(s) milk
• 3/4 cup(s) vegetable oil
• 4 large eggs

Frosting Recipe

• 1 package(s) (8-oz.) cream cheese, reduced-fat, at room temperature
• 4 tablespoon(s) (1/2 stick) butter, unsalted, at room temperature
• 3 cup(s) (up to 3 1/2 cups) confectioners’ sugar, sifted
• 1/2 cup(s) (fresh ) strawberries, mashed and drained (3/4 cup hulled berries)
• sprinkles, pink and white, for garnish (optional)
• 24 slice(s) strawberry, for garnish (optional)

---

Directions

1. Place a rack in the center of the oven and preheat to 350 degrees F. Line 24 cupcake cups with paper liners.
2. Combine the cake mix, gelatin, strawberries and juice, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon about 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 22 and 24 cupcakes; remove empty liners, if any.) Place pans side by side in the oven.
3. Bake until cupcakes are lightly golden and spring back when pressed gently with a finger, 20 to 25 minutes. Remove from oven, place pans on wire racks to cool for 5 minutes, then remove cupcakes to wire racks to cool for another 15 minutes.
4. Meanwhile, prepare frosting: Blend cream cheese and butter in large mixing bowl with electric mixer on low speed until combined, 30 seconds. Stop mixer and add 3 cups confectioners’ sugar and the mashed strawberries. Mix on low speed until incorporated, 1 minute. Increase speed to medium and blend until frosting is fluffy, 30 to 45 seconds longer, adding up to 1/2 cup more sugar if needed to get a spreadable consistency.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with back of spoon. Refrigerate, uncovered, until frosting sets, 20 minutes. Decorate with sprinkles and strawberry slices, if desired.