Summertime...and the livin' is easy

Here are the cupcakes I made for my last day of student teaching. These were exclusive cupcakes made for my mentor teacher and other folks at the school who kept me alive (mainly the school librarian--she was indispensable). Now I'm on to a full-on job search and packing. We will soon be leaving South Nashville for our new digs in the East (fingers crossed tightly).

The cupcakes are a version of my very favorite cake recipe from Anne Byrn. I've made this cake so many times for so many people. It's super easy and a real treat. I generally don't care for desserts, but this cake is an exception.

Strawberry Cake with Strawberry Cream Cheese Frosting

Cake ingredients:
1 package (18.25 oz) plain white cake mix (do not get super moist varieties)
1 package (3 oz.) strawberry gelatin (this makes the cake non-vegetarian friendly)
1 c. mashed fresh strawberries with juice
1 c. veg oil
1/2 c. whole milk
4 large eggs
1 c. sweetened coconut
1/2 c. chopped pecans

Frosting ingredients:
1 package (8 oz.) cream cheese, at room temp
8 tablespoons (1 stick) butter, at room temp
3.5 c. confectioners' sugar
3/4 c. mashed and drained strawberries
1/2 c. coconut
1/2 c. chopped pecans

Directions:
1. Preheat oven to 350. Spray your pans with Pam.
2. Mix cake mix, strawberry gelatin, strawberries, oil, milk, and eggs for a couple of minutes until well blended. Scrape down the sides of the bowl every once in a while.
3. Add coconut and pecans.
4. Pour into cake pans (3 9-inch round pans)
5. Bake 28-30 minutes until a toothpick, when inserted into the cake, comes out clean.

Make frosting:
1. Cream the butter and cream cheese.
2. Slowly add confectioners sugar until it's all combined.
3. Fold in pecans and coconut.

There you are...best ever strawberry cake. Blue Ribbon worthy.