Funfetti Fudge FAIL

Funfetti Cookie Fudge Bars
Funfetti Cookie Fudge Bars

I hate it when a recipe looks sooo good online, but then you make it and it’s a failure. Unfortunately the “Funfetti Cookie Fudge Bars” didn’t work out for me.

The cookie base was too dry. I had a feeling that this would happen. When mixing the door it felt too dry and crumbly. I think two cups of flour was too much. The only thing I didn’t add was the 1/2 tsp of butter extract. What is that?

Anyway, if you want to give it a go head over to Crazy For Crust for the recipe:

Strawberry Cupcakes

Happy summer!  I can’t believe over half of 2012 is over.  Even though it’s been busy, I’ve still been baking.  Just haven’t had time to actually blog about it.  Today, I share with great recipe from Real Mom Kitchen.

These are better than Sprinkles.  For me, Sprinkles lacks any discernible strawberry flavor.  It looks pretty, but the taste is “meh.”  The jello in this recipe really gives the cupcake a solid strawberry flavor and the buttercream frosting is sweet, but not too overpowering that you’re running to the fridge to grab a glass a milk.  I did change the order around just a bit.  For the batter, I added the strawberries last, because I wanted them to stay as solid as possible and not to get broken down by the mixer.  I tried piping the delicious frosting, but it didn’t work for me.  I probably didn’t have the right tip and/or lack technique.  Therefore, I got out my offset spatula and tried to frost them the Sprinkles way.



  • 1 white cake mix (Duncan Hines is my favorite)
  • 1 (3 oz) box of strawberry gelatin (Jello brand of course)
  • 2/3 cup canola oil
  • 1/2 cup water
  • 4 eggs
  • 1/2 cup of frozen sliced strawberries in syrup, thawed (Cut them in small pieces)
  1. Preheat oven to 350 degrees and line muffin tins with 24 cupcake liners.
  2.  In the bowl of a stand mixer, beat together the cake mix, gelatin, oil, and water until combined. Then beat in the eggs 1 at a time until well incorporated.  Hand mix strawberries.
  3. Fill cupcake liners 2/3 of the way full with batter, do not over fill.
  4. Bake at 350 for about 16 to 18 minutes until a toothpick inserted into the center of a cupcake comes out clean.  Cool.


  • 2/3 cup frozen sliced strawberries in syrup, thawed
  • 1 1/2 cups butter, softened
  • 6 cups powdered sugar
  1. Place the 2/3 cup of strawberries into a blender or mini food processor and puree.
  2. Place the butter in a bowl and using a mixer beat until smooth.
  3. Add half the powdered sugar (3 cups) to the butter and beat until all combined and fluffy. Then beat in the strawberry puree until well blended.
  4. Beat in the remaining powdered sugar (3 cups) until combined and fluffy. Pipe or spread frosting onto cooled cupcakes.

Real Mom Kitchen: