Strawberry and Cream Cupcakes

Step 1

Heat oven to 350ºF (325ºF for dark or nonstick pans).

Step 2

Place paper baking cup in each of 24 regular-size muffin cups.

Step 3

Make and bake cake mix as directed on box for 24 cupcakes, substituting soda pop for the water and using oil and egg whites.

Step 4

Cool in pan 10 minutes; remove from pan to cooling rack.

Step 5

Cool completely, about 30 minutes

Step 6

Stir 1 or 2 drops food colour into frosting.

Step 7

Frost cupcakes.

Step 8

In small resealable food-storage plastic bag, place sprinkles and 1 drop food colour; seal bag.

Step 9

Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.

Step 10

Garnish with fresh strawberries.