Mother’s Day is right around the corner. Moms are so kick ass. For real. Not that I have to tell you that. I know some very kind and generous people out there, but nobody tops my mom. Literally, the most selfless person I know. She would give away everything she owned to me and my siblings if we were in need.

My mom is funny. She is so computer illiterate, that my dad has to show her how to visit this blog. She told me, “I don’t like those colorful eggs you posted. I just don’t like them.” When she sends me emails the letters are all in caps. Not because she is insinuating yelling or excitement, but because she doesn’t realize the caps are on. As a kid, when I did something very bad (like bite my brother or or break something), instead of a spanking (yes people, spanking was considered normal in the early 80′s) or being sent to my room, she would simply take off her 80′s high heel pumps and chuck them at me.

Whenever I come home to visit, 10 am on a Monday morning, she always tries to offer me a drink. During college it was a cosmopolitan. After college it was either a mojito or a beer. Currently, she likes to offer wine. She does this because she likes to entertain.  She loves Tupac, and was shocked when I told her that the man who raps “California Love” was dead.

She raised three children while attending culinary school, working as a chef, and even got her Master’s degree. Last year, she took care of her sister in her last days of a 4-year battle with cancer. Her sister, who was also an amazing mother, aunt, grandmother, and woman. She is now taking care of her mother who’s heart is failing.

It makes me wonder why we only celebrate mothers one day a year.

 

So, with Mother’s Day around the corner, make her something special. May just so happens to be National Strawberry Month as well. I am sharing a recipe that I have kept top-secret for years now.

Cupcake-Stuffed Strawberries

My favorite part about these delightful treats was listening to people try to figure out how they are made. Once they bite into the surprise of a cupcake-like filling they have to know how it is done. Most assumed I baked it inside of the strawberry. Only one person over the last three years figured it out.

These are better than buying your mom chocolate covered strawberries, or chocolates in a box. They are fresh, sweet, and remind us of spring.

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Here is what you need:

-a baked cake (I really suggest baking your own cake from scratch. The less processed, the better, however, box mix or even store-bought if you are really lazy/in a major time crunch works..if you must) *

-frosting (home-made I suggest, but in a can, or the frosting on a store-bought cake works if you are really lazy/in a major time crunch)

-large strawberries

-chocolate, white chocolate, or candy melts (I really prefer good quality white chocolate with a touch of food coloring over candy melts. The candy melts tend to tast waxy and processed)

-optional: sprinkles

Chocolate baking bars are found in the baking aisle of your local grocery store, strawberries in the produce area, sprinkles in baking aisle (or for prettier ones, baking supply and arts & crafts stores), and candy melts are found in arts & craft stores or baking supply stores. If you use white chocolate then make sure to purchase food coloring that is meant for chocolate or candy, meaning, it must be oil (not water) based. The coloring is available online, in baking supply stores, or arts & craft stores. You can always just use regular whiet or dark chocolate too.

* I baked half of a cake recipe which worked for about 10-11 strawberries. It does depend on the size of the strawberries and the type of cake you bake.

First make your cake batter. Turn oven on to the temperature that the cake recipe calls for.

Make your cake batter. I chose to make a white cake. cupcake stuffed strawberries

This part is optional, but your mom or friends will think this is especially pretty. Pick out a nice jar of sprinkles. You can buy some at the grocery store (in baking aisle or where the sundae ingredients are), or find nicer ones at baking supply stores and Micheal’s/AC Moore.

Sprinkles cupacke stuffed filled cake strawberries with

If you want your cupcake filling to look like funfetti cake (little dots inside),  pour some of your sprinkles into the batter and mix well.

If sprinkles creep you out, then don’t.

Mix in Sprinkles cupacke stuffed filled cake strawberries with

 

Pour cake batter into a pan for cakes. Doesn’t matter the size, unless you chose to use a lot more cake batter than I did. Once it is done, allow to cool, then crumble up inside of the pan (or a bowl if you need more space).

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Make your frosting (or grab it from the pantry).

Mix enough frosting into your cake so that it is slightly sticky.

If you have made cake pops before, it should be a less more frosting than that.

Add frosting until it is moist, cupcake Stuffed Strawberries, filled, cake, stuffed, with, spri

This is even a bit too much. You can always add mroe later, but once you add too much it ends up too sweet. Then there is no going back. Doom.

The good news is that if you have one of these strawberries versus a cupcake or slice of cake, there is MUCH less frosting.

Grab a knife and a cutting board. You now need your strawberries. If you can find very large ones, it will be easier for you to stuff.

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Cut out a triangle on the bottom tip. Sometimes I even insert my knife inside of the hole and carefully turn it around to make more room inside.

The more space for cupcake goodness, the better.

Cut a hole out of the Strawberries, cupcake, cake, filled, stuffed, with

This part can get a little messy, but it’s worth it.

Use your fingers to push the cake mixture inside of the strawberry, until it is full.

Cupcake Stuffed Strawberries, filled, cake, stuffed, with, sprinkles, Use your fingers to push the cake mixture into the strawberries

Now take some more of the cake mixture and pat it around the entire bottom of the strawberry. Make sure it sticks firmly.

Store on wax paper, refrigerate or freeze until firm Cupcake Stuffed Strawberries, filled, cake, stuffed, with, sprinkles

Place you strawberries on a plate or tray, lined in wax paper (available in grocery store where paper plates and plastic wrap aisle is).

Store on wax paper, refrigerate or freeze until firm Cupcake Stuffed Strawberries, filled, cake, stuffed, with, sprinkles

Pop them into the freezer (or fridge) until slightly firm.

When I say firm, I don’t mean hard. Just to firm it up from the softness of molding it with your hand. Freezer for 5 minutes or so, and fridge for about 15 minutes depending on how cold it is. If you ask me, use the fridge.

Strawberries do not sit in the freezer and then thaw out well when cut up and stuffed with cake. Once they are cut, they begin to juice out, so you cannot make these too far in advanced.

Also, do not try to add a ton of cake around the strawberries. It will fall apart when dipped in chocolate.

Now prepare a double boiler for your chocolate or candy melts. You could microwave your chocolate in 20-second spurts, but I prefer a double boiler in this case. It takes longer for the chocolate or candy melts to melt, but it always seems to be easier for me to control the temperature and prevent it from freezing (hardening from being overheated).

A double boiler is when you heat water in a pot on very very low, then place a heat-proof bowl on top. The bowl should touch the water on the bottom, and completely cover the top of the pot. You want the water to be totally covered, because if any steam from the hot water comes in contact with the chocolate you are screwed. Here is what a double boiler looks like. There are also pots sold as double boilers, like these.

Chocolate should be melted but not super hot! I have my heat place on the very lowest setting possible.

Place your chocolate inside of the bowl. I used white chocolate. Wait for it to melt, then remove your strawberries from the freezer.

I use a serving fork to lay the strawberry (bottom down) into the chocolate. I then hold the top of the strawberry, and use a spatula to cover ALL of the cake mixture with the chocolate. Be careful if you try to hold stem part because your strawberry may be  too heavy and rip off. Hold the entire top of the strawberry or use a fork to lift it up if it is too heavy to be held by the stem.

Cupcake Stuffed Strawberries, filled, cake, stuffed, with, sprinkles, dip strawberries into chocolate

Place strawberry on a piece of wax paper to cool.

If you like sprinkles as much as I do, then decorate your strawberry with some before the chocolate hardens.

It is a cupcake-stuffed strawberry, and cupcakes are decorated with sprinkles after all.

Sprinkles cupacke stuffed filled cake strawberries with

That’s it! You’re done, and your mom will love you even more than before (if that is even possible).

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Check out the inside. DON’T tell anyone how you made it. It is much more fun to keep them guessing. Soo much fun, that I am contemplating on retracting this post and keeping it a secret forever. Muwhahahahaha (that’s my evil laugh).

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Nom, nom, nom…

I would tell you how long they keep, but they never last longer than a day.

UPDATE: I stored a couple in the fridge. They really need to be eaten within a day or so. Moist cake and cut strawberries can’t last that long. The more the chocolate covers all of the cake, and the fresher the strawberries, the longer they should last. Try to cover have the chocolate go up past the cake and completely cover it, to keep as much moisture in as possible.

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****If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom).

Happy Mother’s Day! Happy National Strawberry Month!

Don’t forget to check out my fudge brownie cake and cheesecake stuffed strawberries as well! (click on the underlined text, silly)

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Also, my s’more-stuffed strawberries! The best way to celebrate 4th of July. There is a gluten-free option too!

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72 Responses to Cupcake-Stuffed Strawberries! Make them for your Mom, make them for a party, or make them for National Strawberry Month.

  1. wowza! Awesome idea!!!!! OMG! I want to make these!

  2. Mrs. K says:

    I am glad you shared this! I had been wondering how you did it! I will let you know how mine turn out.

  3. These look and sound DIVINE!! And so easy too! I will definitely have to make these sometime soon!

  4. Juanita says:

    That is very cool! What a unique idea.

  5. manju says:

    That’s pretty clever! And cute. And easy enough that I might be able to do it…
    ; D

  6. Theses look so amazing, I can’t wait to try them :)

  7. WOW, thanks so much for sharing, I have to try this! Just stumbled upon your blog and love it so far–this is such a fantastic idea :)

  8. Alana says:

    These look AMAZING! Your blog is lovely….makes me want to bake something right now. :)

  9. Rachelle R says:

    this is fantastic! i already have all these ingredients in my kitchen. can’t wait to try it out!!

  10. Isabel says:

    Oh. My. Now i have another way to eat cake and icing…via a strawberry!

    btw, your photos are awesome!!

  11. Absolutely fabulous idea. I will have to make them for my next party.
    mmm.. I should send your link to my daughter since she is having me and her mother in law for a Mother’s Day dinner.

  12. Liz says:

    WOW! These look incredible!!! What a lovely, inventive recipe :)

  13. These strawberries are very creative – and look like fun to make. Your mom sounds like a lot of fun too. I loved the part about how she would try to serve you drinks at 10 AM. :)

  14. Carolyn says:

    Why DO we only celebrate mothers once a year??? Great treat to treat the mothers of the world!

  15. Tiffany says:

    This is super creative! And fun!!!

  16. Jessie says:

    Awesome idea! Can’t wait to try!

  17. JazzRules says:

    These look delicious! Thanks for letting the secret out!

  18. Penni says:

    Super cute idea!

  19. Lacy says:

    wow! these look fantastic!!

  20. ANGEL says:

    Wow, these are amazing! They look so good too. It looks pretty sumple to make too. I think I might try it one day!

  21. Alana D says:

    Ok that is the most amazing thing I have ever seen,you just made my day!

  22. This is such an awesome idea!! And perfect for Mother’s Day!

  23. So pretty and what a color(my favorite)..wonderful!! Thanks for sharing this idea!!!

  24. Chrissy says:

    Wow! What an interesting recipe!

  25. Interesting and so creative! I would love to try these!

  26. HollyN says:

    I am a cupcake connoisseur and my mind. has. been. blown. This is sheer brilliance and I want to make these right now, at 12 am.

  27. This is one of the most brilliant recipes I’ve ever come across. I have to try this some time!!

  28. Lindsey says:

    Oooooohhhh these sound soooo delicious!! I must make and eat some!! 8o) Thanks for sharing!!

  29. Your mom is hilarious, offering cocktails at 10am! She sounds like a very interesting lady. These stuffed strawberries are a delight.

  30. Meghan says:

    Looks so good, I must try this!

  31. It’s so simple it’s genius! I’ve stuffed strawberries with all types of things but never like this, can’t wait to try it, gorgeous recipe and photo, thanks for sharing =]

  32. sarah says:

    My mom just asked me for a detailed description of how to post comments on my blog, and she signs all of her text messages “love, mom”. Also, her favorite band is Rage Against the Machine.

    This recipe is incredible and your pictures are stunning!

  33. Jeannette says:

    Yum! I did the opposite last week and stuffed a whole strawberry into my cupcakes. This might be even more fun and I can use those large strawberries that didn’t fit in my cupcakes.

  34. tori wadlock says:

    OMG these are sooooooo amazing and yummy too. i made them and they looked just as good as the ones in the pictures

  35. Unbelievably creative !! Love it!!

  36. Kate says:

    They look great. Can you elaborate a bit on the frosting and what it is made of. As far as i know we dont have frosting in a can in Australia and wondering what I can substitute it for. Cheers

    • Jasmin says:

      @Kate: Hi Kate, thank you very much for the compliment. I actually make everything with home made cake and frosting, which does take more effort, but makes a world of a difference. The store-bought frosting is a little icky and processed to me ;), but that is just my opinion. Soooo if you are in a rush I will tell you how you can find the frosting to purchase by you, but if you want better quality I will also give you a simple buttercream frosting recipe. I also heard that frosting is sometimes called icing instead, if that clears up any confusion?

      If you are interested in purchasing frosting, when I say canned I mean it comes in a plastic containe or small tub. I think that Betty Crocker is sold in Australia. I clicked on the “product locator” button at this link
      http://www.bettycrocker.com/products/frosting and inserted a Sydney postal code too see if it worked… It did! So try it for yourself. Those little containers are what I mean by “canned frosting.”

      Now if you want your cupcake filling to taste better quality, here is a recipe for basic buttercream frosting with conversions to Australian measurements, if you like. I don’t know what flavor frosting you want, so if you would like something besides buttercream let me know and I will provide a different recipe. Buttercream is usually the basic standard frosting flavor used on cakes.

      Here is a recipe for simple buttercream frosting for the household kitchen:
      tsp = teaspoon
      tbsp = tablespoon
      dsp = dessertspoon

      Ingredients-
      2 US cups of butter (or for Australia 1 1/2 cups, plus 4 tablespoons, plus 2 dsp)
      3-4 cups of powdered or confectioners sugar (or for Australia, 2 3/4 cups and 1 tbsp, to 3 3/4 cups and 1 dsp of icing sugar depending on how sweet you like it)
      1 teaspoon of vanilla extract (1 stp of vanilla essence)

      Using a mixer, beat butter on medium-low speed until creamy, about 1-2 minutes. Add the 2 3/4 cups and tbsp of icing sugar. Once it is blended and smooth, taste to see if you like how sweet and thick it is. If it needs more sweetness, add more icing sugar. Add vanilla essence, and increase mixer spead to medium-high for a couple of minutes, or until light and fluffy. If the frosting is too thick, you can add in a tiny bit of milk at a time until it is the right consistency for you. Usually frostings should be able to sit in a little pile without melting all over the place, so you could spoon out a bit to see how it sits on a plate if this is your first time making frosting :)

      Let me know if I have answered your questions!

  37. Linda says:

    I enjoyed them and made them althiught a bit different I totally cheated…..put them up on m facebook page….thanks for the idea……as one baker to another….go and getem! enjoy your site…keep up the good work!

  38. PolpravHalf says:

    Здраствуйте)
    Не желаете обменяться ссылками?

  39. CraftyGeekgGirl says:

    That’s so neat! I can’t wait to try once I’ve got a place of my own. Would you maybe be able to use an icing bag with a small-ish, but not so small that it clogs, tip to squish the cake-y goodness inside? I’d imagine that would remove a lot of the messiness of that step.

    • Jasmin says:

      @CraftyGeekGirl

      I have tried to use a bag before, but it was so thick the bag broke. It might work if you tried to use a cloth bag and a cupcake tip that is very large… I figure by the time I finish filling that bag, I have already stuffed my strawberries.

      If you are afraid of messiness, then try that route and let me know how it works out for you!

  40. I’m not a big fan of strawberries, but I made them for my mom on Mother’s Day and she loveddd them!! I made 50 so I had enough for my mom to take to her work and me to mine and all I heard were good things about them. Almost every single person wanted to know how to make them and if it was hard to do. I would’ve never thought to make them before seeing this, but they’re really so simple.

  41. Emily says:

    I totally made these and I have to commend you on your patience! They take some time and skill. These are beautiful and I love love love them. Thanks for sharing your awesome idea!
    -Emily

    • Jasmin says:

      @Emily,
      They become exponentially easier, trust me!! I noticed some people missed a few of my pointers, which help a lot. I am working on a post that will provide more pointers, visuals, and helpful tips so check back soon!
      Thanks for trying the recipe :)

  42. elizabeth says:

    I am also a child of the 80s and u had me cracking up about your mom throwing her 80s pumps because my mom use to do that to and throw kitchen spoons at us too. love the recipe will definitely try it and then tell everyone i lost the receipe

  43. Meg Luby says:

    so, this is awesome. i have made cake ball and i seriously hated them because there was no easy way to dip. i often dip strawberries though, SO MUCH EASIER THAN CAKE BALLS! This is now happening- it’s the perfect combination of both!! Thanks so much for sharing, love you, love your blog, love it all!!! ha :)
    -meg
    @ http://clutzycooking.blogspot.com

  44. Beth F. says:

    This has got to be the most outrageously indulgent, clever, and tasty recipe I’ve ever seen. Thanks for posting!

  45. Gail MIyagawa says:

    what a wonderful treat; I am trying to print the recipe but having a hard time. When I preview it, it only prints the4 first three pages about the story behind this but stops at the recipe. Help. I am dying to make this. Thank you. Gail

    • Jasmin says:

      @ Gail,

      I have been cooking and baking for many years, but web design is new to me, so I have yet to figure out how to create a button to print recipes. That is one of the million things on my to-do list. In the meantime, here is the recipe without the photos:
      Here is what you need:
      -a baked cake (home-made, box mix, or even store-bought if you are really lazy/in a major time crunch) *
      -frosting (home-made, in a can, or the frosting on a store-bought cake if you are really lazy/in a major time crunch)
      -large strawberries
      -chocolate, white chocolate, or candy melts
      -optional: sprinkles
      Chocolate baking bars are found in the baking aisle of your local grocery store, strawberries in the produce area, sprinkles in baking aisle (or for prettier ones, baking supply and arts & crafts stores), and candy melts are found in arts & craft stores or baking supply stores.
      * I baked half of a cake recipe which worked for about 10-11 strawberries. It does depend on the size of the strawberries and the type of cake you bake.
      First make your cake batter. Turn oven on to the temperature that the cake recipe calls for.
      This part is optional, but your mom or friends will think this is especially pretty. Pick out a nice jar of sprinkles. You can buy some at the grocery store (in baking aisle or where the sundae ingredients are), or find nicer ones at baking supply stores and Micheal’s/AC Moore.
      If you want your cupcake filling to look like funfetti cake (little dots inside), pour some of your sprinkles into the batter and mix well.
      Pour cake batter into a pan for cakes. Doesn’t matter the size, unless you chose to use a lot more cake batter than I did. Once it is done, allow to cool, then crumble up inside of the pan (or a bowl if you need more space).
      Make your frosting (or grab it from the pantry).
      Mix enough frosting into your cake so that it is slightly sticky.
      If you have made cake pops before, it should be a little more frosting than that.
      Grab a knife and a cutting board. You now need your strawberries. If you can find very large ones, it will be easier for you to stuff.
      Cut out a triangle on the bottom tip. Sometimes I even insert my knife inside of the hole and carefully turn it around to make more room inside.
      The more space for cupcake goodness, the better.
      This part can get a little messy, but it’s worth it.
      Use your fingers to push the cake mixture inside of the strawberry, until it is full.
      Now take some more of the cake mixture and pat it around the entire bottom of the strawberry. Make sure it sticks firmly.
      Place you strawberries on a plate or tray, lined in wax paper (available in grocery store where paper plates and plastic wrap aisle is).
      Pop them into the freezer (or fridge) until slightly firm.
      When I say firm, I don’t mean hard. Just to firm it up from the mushiness of molding it with your hand. Freezer for 5 minutes or so, and fridge for about 15 minutes depending on how cold it is.
      Strawberries do not sit in the freezer and then thaw out well when cut up and stuffed with cake. Once they are cut, they begin to juice out, so you cannot make these too far in advanced.
      Also, do not try to add a ton of cake around the strawberries. It will fall apart when dipped in chocolate.
      Now prepare a double boiler for your chocolate or candy melts. You could microwave your chocolate in 20-second spurts, but I prefer a double boiler in this case. It takes longer for the chocolate or candy melts to melt, but it always seems to be easier for me to control the temperature and prevent it from freezing (hardening from being overheated).
      A double boiler is when you heat water in a pot on very very low, then place a heat-proof bowl on top. The bowl should touch the water on the bottom, and completely cover the top of the pot. You want the water to be totally covered, because if any steam from the hot water comes in contact with the chocolate you are screwed. Here is what a double boiler looks like. There are also pots sold as double boilers, like these.
      Chocolate should be melted but not super hot! I have my heat place on the very lowest setting possible.
      Place your chocolate inside of the bowl. I used candy melts. Wait for it to cook, then remove your strawberries from the freezer.
      I use a serving fork to lay the strawberry (bottom down) into the chocolate. I then hold the top of the strawberry, and use a spatula to cover ALL of the cake mixture with the chocolate. Don’t hold the stem part because your strawberry will be heavy and rip off. Hold the entire top of the strawberry.
      Place strawberry on a piece of wax paper to cool.
      If you like sprinkles as much as I do, then decorate your strawberry with some before the chocolate hardens.
      I stored a couple in the fridge. They really need to be eaten within a day or so. Moist cake and cut strawberries can’t last that long. The more the chocolate covers all of the cake, and the fresher the strawberries, the longer they should last. Try to cover have the chocolate go up past the cake and completely cover it, to keep as much moisture in as possible.

      ****If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom).

      Just copy this and paste it into word, then print. I hope this helps! Let me know if there is anything else I can do! Oh, and send me a photo of the final product!!

  46. Idaho says:

    I like to go at it from the other end and fill them with whipped cream

  47. Woohoo! These are amazing. I’ll be making them for sure and surprising my family with them. Thanks for being willing to share the long-held secret!

  48. Came over from Free Spirit Eater’s blog and I just wanted to say your blog is really awesome… I love this post too! :) Thanks for sharing :)

  49. Kate Marlowe says:

    I think I might love this blog. Soooo not going to help me lose the baby weight, but soooo worth it!

  50. Diva says:

    Very clever! They look great.

  51. mamawee says:

    these look awesome! I will definitely be making them for our Canada Day BBQ !

  52. Wow, you’re a genius! I would totally eat this!

  53. nokiaunlockcodes says:

    http://www.1finecookie.com is cool, bookmarked!

  54. This is a great blog, been looking for something like this for ages. keep up the good work.

  55. Nick says:

    Wow, these look insane. I know what I’m making with my girlfriend for Valentine’s day. Thanks :)

  56. K.C. Andrews says:

    Hi! I just wanted to let you know that I am thrilled about this recipe for the cupcake stuffed strawberries!!! My friend sent this link to me and I was blown away because I cater and was looking for something different to do for an upcoming baby shower and this is totally the recipe as the theme is pastel polka dots so I’m wondering how far in advance should I do these. The shower will be on a Saturday so when should I prepare them? Thanks for sharing this awesome recipe!

    • Jasmin says:

      @kc, I rarely do these for customers as they really onlylast a day or two. You would prob need to stuff and dip the night before or the morning of for them tO be fresh and not leak. I believe I mention this in the recipe.

  57. K.C. Andrews says:

    Ok thanks. You probably did mention it but I didn’t read all the way through. Thanks!

  58. […]  Cupcake-Stuffed Strawberries ~ Cupcake-stuffed strawberries. Strawberries filled with all of the essentials of a cupcake, […]

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