Patriotic Cupcakes


  1. In a small saucepan over medium heat, combine the strawberries, sugar and 1 tablespoon water. Simmer until strawberries break down and mixture is thick, about 5 minutes (do not reduce beyond ¾ cup). Cool.
  2. Prepare the cake according to the package directions using the vegetable oil, ½ cup water, ¾ cup of strawberry mixture and egg whites. Blend in food coloring until thoroughly mixed. Bake according to package directions. Cool on a wire rack.
  3. Prepare cheesecake filling: In a medium bowl, cream the cream cheese and butter together until smooth. Add the powdered sugar, vanilla and milk. Continue to whip until fully incorporated; set aside.
  4. Using a spoon, scoop out a tablespoon of cake from the middle of each cupcake. Spoon in a tablespoon of cream cheese filling. Refrigerate cupcakes while preparing frosting.
  5. Prepare frosting: In a medium bowl, cream the butter and shortening until light and fluffy. Add the powdered sugar, vanilla extract, blue food coloring and milk. Whip until light and smooth.
  6. Frost the cupcakes and top with patriotic sprinkles.

TIP: Use the leftover cake bits in a trifle dessert.

Recipe courtesy of Chef Stacey,
ALDI Test Kitchen