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Peanut Butter Ice Cream Sandwiches
Southern Boiled Peanuts
Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
Savory Zucchini & Fontina Muffins
Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Strawberry & Cream Cupcakes


1 box Betty Crocker SuperMoist white cake mix
1 1/4 c. strawberry-flavored soda pop
1/3 c. vegetable oil
3 egg whites
1 container (1-lb.) Betty Crocker Rich & Creamy cream cheese frosting
1 to 3 drops red food color
1/2 c. white jimmies sprinkles


Heat oven to 350°F. Place paper baking cups in 24 regular-size muffin cups. In large bowl, beat cake mix, soda pop, oil and egg whites on low speed 30 seconds. Beat 2 minutes on medium speed, scraping bowl occasionally. Fill each cup 2/3 full of batter.

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Cool completely, about 20 minutes.

Stir frosting in container 20 times. Stir in 1 to 2 drops red food color. Frost cupcakes.

Place sprinkles and 1 drop red food color in small resealable plastic food-storage bag; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.

All materials are courtesy of Betty Crocker Cake Mixes. Visit

This farm news was published in the March 1, 2006 issue of Farm World.