Strawberry filled cupcakes
Strawberry Filled Cupcakes (makes 24)
1 box French Vanilla cake mix
1 tub cream cheese frosting
strawberry preserves
Prepare cupcakes as described on box.
Allow to cool completely.
Fill each cupcake with about a teaspoon of strawberry preserves using the Cone Method.
Frost with cream cheese frosting.
I have found taking pictures of soup to be more challenging but you make it look easy!
I agree – soup is hard to photograph. This soup was very thick and chunky. Our bowls are all navy blue so I didn’t want to use that, so I just used my square plate since it was white.
Inspired by your post, I made this yesterday. The texture was tough for me to deal with (I blended it with a food processor), but Scott liked it. Next time I might try it without the cinnamon (and without blending it), maybe make it a little less sweet. Thanks for sharing!
Sorry you didn’t like it 🙁 It is sweeter. Have you tried the other butternut squash soup in my blog. That one isn’t so sweet. And its very creamy.