Strawberry Mini Bundt Cakes
- Serves 10-12.
- 1 (18-oz.) box white cake mix with pudding
- 1 (3-oz.) box strawberry Jell-O gelatin (not sugar-free)
- 1/4 cup boiling water
- 7 Tablespoons butter
- 3 cups confectioners’ sugar
Prepare cake mix as directed on package, adding 4 Tablespoons of the Jell-O gelatin mix before beating. (Baking tip: for fluffier cakes, beat the eggs, water, and oil until very frothy before adding the cake mix.)
Bake as directed for cupcakes using a pan for mini Bundt cakes. Cool 10 minutes in pan. Remove from pan and finish cooling. In a small cup, dissolve the remaining Jell-O in the boiling water, making sure it is completely dissolved. Cream the butter; add part of the sugar gradually, blending after each addition. Add remaining sugar alternately with Jell-O mixture, beating until smooth. Spread on top of completely cooled cupcakes. These taste better completely chilled. Store in covered plastic container in refrigerator.