What you'll need

Directions

Working Method

Line conventional size cupcake pans with paper liners. Prepare white cake mix according to manufacturer’s instructions, adding in 20% strawberry fruit bits. Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350° F until cupcakes spring back lightly when touched. Let cool completely.

Mix white buttercreme and desired amount of champagne flavoring and place into a piping bag without a tip. Mix white buttercreme and desired amounts of champagne flavoring, strawberry fruit bits, and neon pink food coloring and place into a piping bag fitted with a large French tip. Using a 1-inch round cutter, cut the center out of each cupcake. Fill cavity with champagne flavored buttercreme. Pipe a swirl of prepared pink buttercreme on top of cupcakes and immediately decorate with sprinkles.