From Cupboard to Cupboard
1 package white cake mix [I like Betty Crocker]
1 (3 oz) package strawberry jello
1 cup mashed fresh strawberries [1 1/2 cups whole=1 cup mashed]
1 cup vegetable oil
1/2 cup buttermilk
In a large bowl, stir together cake mix and jello mix. Make a well in the center and pour in mashed strawberries, oil, milk, and eggs. Beat on low speed until blended. Scrape bowl and beat 2 minutes on medium speed. Pour batter into prepared cupcake pans... I used cupcaked liners. 36 cupcakes for high altitude. 24 cupcakes otherwise.
Bake at 350 for 15-20 minutes or until cupcakes are done. Do the ole' toothpick test :)
Cool on wire rack until completely cooled!
For Lemon Cream Cheese Frosting:
1/2 cup crisco
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1 tablespoon clear vanilla extract
2 pounds powdered sugar
1/2 teaspoon salt
2 Tablespoons lemon juice
2 Tablespoons lemon curd
1 drop yellow food coloring
1 tablespoon milk if needed
Cream together shortening, butter, and cream cheese until good and smooth. Add vanilla and combine. Sift together powdered sugar and salt and slowly add to creamed mixture. Add lemon juice, lemon curd, and coloring and mix well. If the frosting is too stiff, add milk.