Monogram Cakes

Ingredients

Makes: 24 cupcakes

CUPCAKES

• 1 box white cake mix

• 1 1/4 cups milk

• 1/3 cup canola oil

• 3 egg whites

• 1/4 cup strawberry preserves

• 1 1/4 teaspoons strawberry extract, divided

FROSTING

• 2 packages (8 ounces) cream cheese, at room temperature

• 2 sticks (1/2 pound) butter, at room temperature

• 1 teaspoon vanilla extract

• 4 cups powdered sugar, sifted Purple food coloring

Directions

For cupcakes: Preheat oven to 350F.  Line 24 standard muffin cups with paper lines.

In a large bowl, with an electric mixer on low speed, combine cake mix, milk, oil, and egg whites and beat for 30 seconds.  Beat on medium speed for 2 minutes more.  Stir in strawberry preserves and 1/4 teaspoon strawberry extract.

Fill each muffin cup about two-thirds full.  Bake for 16 to 20 minutes, or until wooden pick inserted in centers comes out clean.  Remove from muffin tin and cool on wire racks.

For frosting: In a large bowl, with an electric mixer, beat together cream cheese, butter, and vanilla until smooth.  Slowly add powdered sugar and beat on low until light and fluffy.  Remove 1 cup of frosting and place in a small bowl.  Use the rest to frost cupcakes.

Tint the remaining 1 cup frosting using purple food coloring until desired shade is reached.  Fill a zip-top plastic bag with purple icing, snip a teeny bit off the corner with scissors, and pipe initials on each cupcake.