Ingredients

Instructions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. Make and bake cake mix as directed on box for 24 cupcakes, substituting soda for the water and using oil and egg whites.
  4. Cool in pan 10 minutes; remove from pan to cooling rack.
  5. Cool completely, about 30 minutes.
  6. Stir 1 or 2 drops food color into frosting.
  7. Frost cupcakes.
  8. In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag.
  9. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
  10. Garnish with fresh strawberries, if desired.