Very Strawberry Cupcakes

Preheat oven to 350°F. Line two 12 or one 24 count muffin pan with paper liners.

For the cupcakes:

1. Prepare cake mix according to package directions, combining the mix with the eggs and oil and substituting milk for the water that the package mentions.
2. Stir in 1/2 cup chopped, fresh strawberries.
3. Fill cupcake liners 2/3 of the way full.
4. Bake for 15-18 minutes or until toothpick inserted in center comes out clean.
5. Allow cupcakes to cool completely before applying icing.

For the icing:

1. Melt 1 stick of butter in the microwave (usually about 30 seconds on high).
2. In a large bowl, combine butter and sugar on medium speed until smooth.
3. Add unprepared pudding mix. Mix on medium speed until well blended and PINK!
4. Add milk, 1 tablespoon at a time, until desired consistency is reached. This may be a little more or a little less than the 1/2 cup the recipe calls for.
5. Pipe or spread the icing onto cooled cupcakes.
6. Top each cupcake with 2 strawberry slices.

**TIP**
When working with buttercream frosting, consistency is key. If it is too runny, simply add a little more powdered sugar and blend well. If it is too stiff, add more milk and blend well.