Fluffy White cupcakes or cake strawberry filling and frosting



Cake Instructions:

1 box white cake mix (I use Duncan Hines Moist)
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons of vegetable or canola oil
1 teaspoon pure vanilla extract
1 cup sour cream
4 large egg whites

Directions:

1. Preheat oven to 325.  Grease and flour your desired pans.  It's easiest to get the cake out of the pan if you line them with parchment paper too.

2. In a large bowl, whisk together cake mix, flour, sugar, and salt.  Add remaining ingredients and beat with handmixer for 2 minutes, or until well blended.

3.  Pour batter into prepared pans.  Be sure to fill them 3/4 to 1-inch below the top of the pan.  Bake about 35 to 50 minutes, or until toothpick inserted in center comes out clean.  Watch closely- check after 35 minutes and then every 5 minutes until the test done.  Time will vary based on which pans you choose to use.

FOR CUPCAKES BAKE 18 minutes at 325 Degrees!


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Strawberry Filling:

1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 cups fresh strawberries, sliced


To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.

Strawberry Frosting:

1/2 cup butter
softened 1 (8 ounce) package cream cheese
softened 4 cups confectioners' sugar
2 teaspoons vanilla extract
1 1/2 cups quartered strawberries

To make the frosting: Beat the butter, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.