Chocolate Cupcakes with White Chocolate-Covered Strawberries
Ingredients for cupcakes:
- One box of chocolate cake mix (follow directions for cupcakes)
Ingredients for icing:
- ½ cup lard
- ½ cup butter, softened
- 4 cups confectioner’s sugar
- 1 tsp vanilla
- 3 tbsps. milk
- 1 tsp pink gel food coloring
Ingredients for chocolate-covered strawberries:
- Container of strawberries, washed and dried
- 1 large bar of white chocolate
- 1/2 large bar of milk chocolate
Directions:
Bake cupcakes according to box, set aside and cool.
In a medium-size bowl, beat softened butter and lard until light and smooth. Add confectioner’s sugar slowly, and beat on high. Add vanilla, milk, and pink gel food coloring, beat until light and fluffy. Pipe until cooled cupcakes.
Rinse and dry strawberries.
Melt white chocolate in microwave safe bowl in 20 second increments until smooth. Dip strawberries in chocolate and coat hallway up, place firmly on cupcake.
Melt milk chocolate in microwave safe bowl in 20 second increments until smooth. Dip fork into chocolate and drizzle over strawberry and cupcake. Store covered at room temperature for 3 days or for 6 covered in refrigerator. Enjoy!