1 box white cake mix, plus ingredients called for on box1
1 box brownie mix, plus ingredients called for on box
STRAWBERRY BUTTERCREAM
50 g chopped strawberries
225 g cream cheese, softened to room temperature
60 g butter, softened
440 g icing sugar
1/2 tsp. vanilla extract
Red food colouring (optional)
DIRECTIONS
Preheat oven to 180°C (160ºC fan) and line two muffin pans with cupcake liners. Make cake mix and brownie batter according to package instructions. Spoon about 2 tablespoons of brownie batter into bottom of each cupcake liner. Fill rest of the cup with vanilla batter. Bake until a toothpick inserted into middle of a cupcake comes out clean, about 20 minutes. Let cupcakes cool completely. Repeat with the remaining better to make 30 cupcakes total.
Make frosting: Add strawberries to a food processor and blend until strawberries are mashed and almost completely pureed. In a large bowl, combine cream cheese and butter and beat with a hand mixer until smooth. Gradually add icing sugar and beat until fluffy. Add vanilla and strawberry puree and mix until evenly incorporated. Stir in food colouring, if desired, for a pinker colour.
