18 1/4 oz
Pillsbury Moist Supreme Devil’s Food cake mix
1 1/4 c
frozen sweetened strawberries thawed, juice reserved; two 10 oz pkgs
reserved strawberry juice
5 to 8 Tbsp
1/2 to 1 tsp
Kirsch more or less to your taste, and this is optional
strawberry cream cheese spread, two 8 oz containers
fresh whole strawberries made into fans
Cool Whip, thawed
How to Make Chocolate Strawberry Valentines
Make your cupcakes to package directions using the water, oil, and eggs. Let cool completely before decorating.
I use a rectangular cupcake pan that makes 8 cupcakes to a pan I measure out 1/3 cup batter per cupcake so they are all uniform.
While cupcakes are baking, thaw your strawberries, cutting them up smaller. Reserve 2/3 cup juice.
In a sauce pan, add your strawberry juice, sugar, and cornstarch, stirring to smooth, bring to boil and cook til thickened. Add strawberries and cook a minute more. Remove from heat and stir in kirsch.
Cover and chill filling.
To each cupcake, take a sharp knife and level off the rounded tops. You can save those to snack on.
Put the strawberry cream cheese in a Ziploc bag, cut off the corner to make a piping bag. Pipe all around the outside of the cupcake.
Put your strawberry filling in the middle of the piped cream cheese, top with a dollop of Cool Whip, and top with a strawberry fan.