A flavorful blend of strawberry, banana, pineapple and orange all rolled into a cupcake. Yum!!
I liked the fruity blend for the Mai Tai cupcakes, but I liked these even better. Smoothies are delicious, and the different flavors being mixed together just hits all of your taste buds. The icing is also a combination of pineapple, orange and strawberry, and with a little bit of cream cheese icing thrown in there as well.
Fruit Smoothie Cupcake Recipe:
1 box Duncan Hines strawberry supreme cake mix
1 small box instant banana pudding
4 eggs
1/2 cup vegetable oil
1/2 cup pineapple juice
1/2 cup orange juice
8 oz. sour cream
Mix all ingredients well, using electric mixer, about 2-4 minutes. Distribute evenly in lined cupcake pan (preferable using an ice cream scoop) and bake at 350 degrees for about 23-24 minutes. Cool completely, then top with icing.
Fruit Smoothie Icing Recipe:
1 stick butter, softened
1 cup vegetable shortening
2 lbs confectioners sugar (powdered sugar)
1/4 cup orange juice
1/4 cup pineapple juice
1 tablespoon strawberry syrup
1/2 can Duncan Hines cream cheese icing
Cream shortening and butter together, using electric mixer for 3-4 minutes. Add remaining ingredients, beat well for about 5 minutes.
Strawberry Glaze: mix 1/4 cup icing with 1 tablespoon strawberry syrup, drizzle over top of cupcake
Citrus Glaze: mix 1/4 cup icing with 1 teaspoon orange juice and 1 teaspoon pineapple juice, drizzle over strawberry glaze
