Now I know that some of you snobs out there are going to balk at the very notion, but these yumbags are made from a box. I know, I know its sacrilege, but you know what? Too bad. This recipe is yummy.
It is actually found on the side of the Duncan Hines Moist Deluxe Strawberry Supreme box.
I just made a few minor adjustments. I usually just make this in a sheet pan, but I wanted to try them as cupcakes this time. Also, the icing usually calls for vanilla pudding but I wanted to try lemon pudding to see if the combo of strawberry and lemon went well together because I love lemon.
1 box Duncan Hines Moist Deluxe Strawberry Supreme
1 1/3 cups water
1/3 cup vegetable oil
1/2 of a 10 oz package sweetened frozen sliced strawberries, thawed
1 cup milk
1 package (4-serving size) lemon instant pudding and pie filling mix
2 cups frozen whipped topping, thawed
1 piping bag or zip-lock bag
24 cupcake papers
1 or 2 cupcake tins
Follow the package directions for basic recipe on the back of the box. Fill muffin cups 3/4 of the way to the top so you have a nice flat surface to pipe icing onto. I found that I had to cook them about 10 minutes longer than the box says but every oven is different.
Let cupcakes cool completely before icing, otherwise the whipped topping in the icing will melt.
Combine entire package of lemon pudding mix with one cup of milk and beat for 2 minutes.
(Do not store in refrigerator while waiting for cupcakes to cool or you will have difficulty mixing pudding with whipped topping)
Fold 2 cups of thawed whipped topping into pudding gently until blended
(sorry, forgot to take picture of this step)
Cut a very, very, very small hole in the corner of your zip-lock bag, or if you are using a piping bag use the smallest tip you have, and fill each little hole in your cupcake with the strawberry puree. This could get messy, thats why you want a very small hole.