Strawberry Fruit Roll Up Cupcakes
I guess I was channeling my inner child this weekend. (Remember this?)
Pink and purple … Fruit roll ups… Frosting and hearts. All that’s missing is a My Little Pony and some Care Bears.
Really though, I was trying to make do with what I already had in the pantry. Does anyone else have a pantry full of left over chocolate chips, sprinkles, and coconut flakes? Mine is over flowing.
My goal this month (with the exception of some jello shots I have planned for up coming events) is to not buy any new decorative or boxed baked goods.
You really are forced to be creative when you can’t run to the store to buy something new!
Shopping List (makes 18-20 cupcakes)
1 box strawberry cake mix
1/3 cup coconut oil
1 1/3 Cups Water
2, 8 oz packages of cream cheese (room temperature)
Confectioners sugar to taste (about 1 or 2 cups)
2 fruit roll ups
3 heart shaped cookie cutter
1. Preheat oven to 350 degrees. Mix cake mix, eggs, water, and coconut oil with an electric mixer or whisk until combined. Fill a muffin/cupcake tray with cupcake liners then fill 1/3 of each liner with mix. Bake for 15-20 minutes or until toothpick test works. Let cool completely.
2. In a large bowl add your cream cheese and sugar. Mix until combined and until you achieve desired sweetness.
3. After cupcakes are cooled, top them with the cream cheese frosting and heart shaped fruit roll up cut outs.