Strawberry Cupcakes with Cool Whip Frosting

Directions

1. 1. Preheat oven to 350F. Place 5 cupcake liners in a muffin pan, set aside.
2. 2. In a mixer blend together butter and sugar until fluffy. Mix in strawberry applesauce or strawberry puree. Add the egg and vanilla then mix until smooth.
3. 3. Add the flour and baking powder, blend until just mixed. Add the milk and mix until completely blended. Mix for about 30 seconds.
4. 4. Divide the batter evenly between 5 cupcake liners. Bake for
5. 15 -17 minutes or until it springs back when touched lightly or a toothpick inserted slightly off center comes out clean.
6. 5. Remove from oven and cool completely on a rack.
7. 6. Place ¼ tub of Cool Whip in a bowl and blend in 1-2 drops of red food coloring, stir until evenly blended. If using a pastry bag (I used a big star tip) then gently use a thin spatula and spread the tinted Cool Whip up one side on the inside of the bag in a 2” wide strip. Then gently fill the rest of the bag with the untinted Cool Whip. Pipe the Cool Whip onto the cupcakes in the desired pattern. If you’re not using a pastry bag then spread on the Cool Whip with a small spatula or knife. These taste the best the same day.