Bursting with strawberry flavor from every angle, these strawberry explosion ice cream cupcakes are a delightful treat to brighten anyone’s day!
Breast cancer has affected my life in many ways. I lost my grandmother to breast cancer last October. I also have many friends and other family members who have had to battle this awful disease as well. And while I hate having to see them go through treatment, their strength in overcoming this rotten monster is so inspiring.
In 2001, KitchenAid partnered with the Susan G. Komen foundation to launch Cook for the Cure, created to give those with a passion for cooking a way to support the breast cancer movement, and in turn, help raise funds to save the lives of those affected with breast cancer.
For fourteen years, KitchenAid has hosted special Cook for the Cure fundraising events and auctions and has also pioneered grassroots programs to donate to the Susan G. Komen foundation. To date, KitchenAid has raised over $10 million for Cook for the Cure! The funds raised from this amazing program have a direct impact on Komen’s promise to save lives and end breast cancer forever by empowering people, ensuring quality care for all, and energizing science to find the cures.
Talk about a good cause, right?
For my Cook for the Cure contribution, I whipped up a batch of what I’m calling my “strawberry explosion ice cream cupcakes” … not only are they a delightful treat to brighten anyone’s day, they’re perfectly pink for this powerful program too. Oh, they’re also part of my “everything in moderation” stance … because sometimes you just have to take a shortcut to pink perfection here and there.
Yes, I started with a boxed cake mix (gasp!), but I made these cupcakes a tad healthier by substituting extra-virgin olive oil for the vegetable oil and by adding fresh chopped strawberries to the batter. And instead of icing, these babies are topped with fresh strawberries and organic strawberry ice cream … and a drizzle of organic chocolate sauce (and not so organic whipped cream) too.
Hey, everything in moderation, right?
- 1 18.25-ounce box strawberry cake mix
- 1 cup chopped strawberries
- 1 pint strawberry ice cream
- Additional strawberries for garnish
- Chocolate sauce and whipped cream for garnish
- Preheat oven to 350°F. Prepare cake batter according to package directions, substituting extra-virgin olive oil for the vegetable oil. Fold the chopped strawberries evenly into the prepared batter.
- Line two 12-cup muffin tins with paper liners, then fill each halfway with batter. Bake according to package directions, then remove from oven and allow to cool completely on cooling racks.
- To serve, top each cupcake with a scoop of strawberry ice cream, then drizzle with chocolate syrup and top with a dollop of whipped cream. Garnish with additional sliced strawberries.
- Participate in 10,000 Cupcakes! Bake a batch of cupcakes and share an original picture of your creation on your Twitter and Instagram channels using the hashtags, #10000cupcakes and #donate, and tagging @KitchenAidUSA. KitchenAid will donate $1 to support the fight against breast cancer. For more information, visit the 10,000 Cupcakes landing page.
- Host a party! You can host a party to benefit the Cook for the Cure cause any time of the year. Whether it’s an office potluck, a family cookout, or weekend brunch, encourage your guests to donate to the Susan G. Komen foundation. For more information or to download a Cook for the Cure party kit, please visit the host-a-party landing page.
- Purchase a specified Cook for the Cure KitchenAid product, like the KitchenAid 5-Quart Pink Artisan Stand Mixer, at hhgregg. Yes, it’s as easy as that!