David and I aren't big on celebrating Valentine's Day. We don't do anything in particular each year, but this year, I wanted to go to dinner at Brio in Southlake on Sunday. We hadn't been back since we had our rehearsal dinner there, so I thought it would be fun to go! Before dinner, we stopped in at
Three Dog Bakery. Have you ever been? I love it! We celebrated
Casey's first birthday there. And since it was Valentine's Day, I couldn't resist buying our sweet pup a treat! She got a cookie and a pupcake.
Dinner at Brio was delicious, as usual. Everything there is so good!
Earlier that day, I made strawberry cupcakes to bring to work. The recipe I found called for fresh strawberries, so I couldn't wait to try them. They turned out pretty good! Here's the recipe.
1 package (18 1/4 oz) white cake mix
1 package (3 oz) strawberry jello
1 cup finely chopped, fresh strawberries, with juice
3/4 cup milk
3/4 cup vegetable oil
4 large eggs
Preheat oven to 350 degrees. Combine the cake mix, gelatin, strawberries and juice, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon about 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. Bake until cupcakes are lightly golden and spring back when pressed gently with a finger, 20 to 25 minutes*. Remove from oven, place pans on wire racks to cool for 5 minutes, then remove cupcakes to wire racks to cool for another 15 minutes.
*I baked mine for 16-18 minutes, so it really depends on your oven.
For the frosting, I just made a basic cream cheese frosting.
1 package (8 oz) cream cheese
1 stick regular, salted butter
1 pound powdered sugar
Combine with a mixer and frost your cupcakes after they've cooled. Enjoy!