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Ingredientes
- 1 package strawberry cake mix (regular size)
- 2 cups (16 ounces) sour cream
- 2 eggs
- 1/3 cup strawberry preserves
- 1 can (16 ounces) vanilla frosting, divided
- Red food coloring, optional
Direcciones
- In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
- Place 27 paper or foil liners in heart-shaped or standard muffin tins. (If using standard tins, tuck a 1/2-in. foil ball or marble between the liner and cup to form a heart shape.) Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter.
- Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 541g | |
| Calories 1001 | |
| Calories from Fat 865 | 86% |
| Total Fat 98.24g | 123% |
| Saturated Fat 54.94g | 220% |
| Trans Fat 0.0g | |
| Cholesterol 608mg | 203% |
| Sodium 486mg | 20% |
| Potassium 757mg | 22% |
| Total Carbs 13.74g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 16.55g | 11% |
| Protein 20.46g | 33% |
