1 box (15 ounces) white cake mix
1 1/4 cups strawberry soda
1/4 cup vegetable oil
A couple drops red food coloring (optional)
24 pink or red cupcake liners
24 fresh small strawberries or 12 larger strawberries, halved
8 straws, cut in thirds
Piping Bag and tip or a gallon size Ziploc Bag
6 packets (1.3 ounces each) Dream Whip whipped topping
3 cups chilled strawberry soda
In a mixing bowl, combine the first four ingredients. Beat on low speed for 30 seconds. Beat on high for 2 minutes. Add a couple drops of food coloring if you like to make the batter a little more pink. Line muffin tins with cupcake liners. Fill cups about two-thirds of the way full. Bake cupcakes in a preheated 350 degree oven for 15 to 20 minutes or until a toothpick inserted comes out clean. Cool completely. Place some frosting in a piping bag or in a gallon size Ziploc Bag with the corner cut. Pipe frosting onto cupcakes. Before serving top each cupcake with a straw and a strawberry. Makes about 24 cupcakes. You can make up to 24 hours ahead. Keep frosted cupcakes in the fridge until ready to serve. Don’t add strawberry and straws until shortly before serving.
In another bowl, beat frosting ingredients until stiff peaks form.