Strawberry Whoopie Pies

You will need:

• 450g Pkt Betty Crocker™ Strawberries and Cream Cupcake Mix
• 2/3 cup (160ml) Water
• 60g Butter, Melted
• 2 (59g each) Eggs
• 1/2 Punnet (125g) Strawberries
• 190g Softened Butter
• Vanilla Ready-to-Spread Frosting

Follow these basic steps

1. Pre-heat to 170°c / 340°f (150°c fan forced oven). Grease 2 x 12 hole round based patty pans. Make cupcake mixture as directed in step 2.
3. Spoon heaped tablespoons of mixture into patty holes and bake for 10-15 minutes . Allow to cool for a few minutes before turning out to cool on a rack. Repeat until you have used all the mixture. Allow to cool completely. With a serrated knife remove the top hump of cake to make it flat.
5. With electric beaters, beat 190 g softened butter and Vanilla Ready-to-Spread Frosting.
9. Tips from the Betty Crocker™ Kitchen
10. Storage Hints: Store cupcakes in an airtight container for up to 3 days or wrap unfrosted cakes in plastic wrap and freeze for up to 3 weeks. Thaw then frost just before serving.