Strawberry Chip 4th of July Cupcake Recipe Card

Ingredients:
1 box of Betty Crocker Cherry Chip Cake Mix
3 eggs
1/2 C oil
1 C water24 cupcake liners
1 ziplock bag (sandwich size)
1 can of cream cheese frosting
1 24 pk fresh strawberries
Vanilla Almond Bark
blue sprinkles
wax paper
Directions:
1. Preheat oven to 350 degrees F.
2.  Prepare cake mix according to box.
3. Fill cupcake liners 2/3 full with cake batter
4. Bake as directed on the box (18-20 minutes)
5. While baking, melt vanilla almond bark on stovetop (low heat and stir consistently to prevent burning)
6. Pour sprinkles in small bowl.

7. Dip strawberries 3/4 of the way into melted almond bark and then immediately  half way into the sprinkles. 

8. Lay on wax paper to let the almond bark/sprinkles solidify. 

9. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.

10. Garnish the top with red, white and blue strawberry. 


MMMMM Enjoy every last bite!