Top these with whipped cream and a slice of strawberry for Strawberries and Cream Cupcakes or
Rich Chocolate Glaze for Chocolate Covered Strawberry Cupcakes.

1 cup strawberry puree
1/4 cup heavy cream, room temperature
1/4 cup butter, melted and cooled
5 extra large egg whites, at room temperature
1 box white pudding added cake mix

1. Pre-hat the oven to 350°. Line two 12 cup muffin tins with paper cup cake liners.
2. In a large bowl, combine all the wet ingredients, then add the dry cake mix. With an electric mixer beat untill smooth.
3. Divide the batter evenly among the muffin cups.
4. Bake 18 to 23 minutes or until to top springs back when lightly touched. Cool 5 minutes before removing from the pans.

Servings: 24