01 -
Pop some extra strawberry slices on top and maybe a mint leaf if you want. Hand them out right away or let them chill in the fridge for a few.
02 -
Break up the cooled cupcakes and toss the pieces into the bottom of your serving glass. Scoop on those juicy strawberries, then a bit of that fluffy whipped cream. Keep the layers going however you like.
03 -
Take a cold bowl, pour in the cream and add icing sugar. Get in there with your whisk and whip until the cream makes soft peaks.
04 -
Slice up strawberries, toss them into any bowl you grab, sprinkle a pinch of sugar if you want, and let them sit so they're nice and juicy.
05 -
Take cupcakes out and move them onto a rack to cool completely before you mess with them.
06 -
Drop batter into each paper cup, about two-thirds full. Bake for 15 to 20 minutes. If a toothpick comes out clean, they're set.
07 -
Dump cake mix and eggs into a bowl. Stir until you've got a smooth batter going.
08 -
Pop some liners in your muffin pan, set your oven to heat at 175°C.