(Virgin) Strawberry Margarita Cupcakes

HAPPY BIRTHDAY, CINDY!

Well, not yet. Her birthday is on the 15th but we're celebrating tonight instead.
She's turning 21, but her (other) best friend is still only 20 so we can't go out to celebrate.
To compromise I took on the responsibility of baking her cake. Or rather, cakes. What better way to celebrate a non-alcoholic 21st birthday than with alcoholic imitations?
So for her birthday I'm making her strawberry margarita cupcakes! They're super adorable, and delicious! You can make regular margarita cupcakes with key limes, but she doesn't like limes and LOVES the color pink and anything strawberry. And so here we are!

Strawberries tossed with sugar, for the frosting.

Strawberry Margarita Cupcake Recipe
Note: Start on the frosting first because the strawberries have to sit for 2 hours beforehand.

• One box of strawberry cake mix
• 1 cup water
• 1/3 cups vegetable oil
• 3 large eggs
  
• 1 pint (or 1 pound/1 package-- same thing) of strawberries
• 1/4 cup granulated sugar
• 4 tbsp softened butter
• 3-4 cups powdered sugar
• 
  
• A package of neon bendy straws
• Coarse sugar crystals

Preparation

• Line 2 cupcake pans with cupcake liners (makes sense, right?) I suggest either pink or white.
• Mix and bake the mix according to directions on the back of the box.
• Leave to let cool.

Frosting Preparation

• Wash 1/2 of the strawberries (Since these will be blended, I chose the less pretty ones), then 'hull' them (aka cut off the leafy tops).
• Slice the berries and put in a bowl.
• Pour the granulated sugar over the strawberries and mix well.
• Chill for two hours.
• In another bowl, beat the butter until it's fluffy.
• Drain the extra juice from the strawberries, then mash them up and add them to the butter. Add in half of the powdered sugar.
• Blend until it's all mixed in, then slowly add in more powdered sugar until you get the consistency you want for spreading the frosting.

Decoration

• After frosting your cupcakes, sprinkle the edges with coarse sugar crystals. Note: Sprinkle as you go, because once the frosting sets it begins to reject having any sugar sprinkled on)
• Wash/hull the rest of your strawberries, and slice in half (longway) and place one half on the edge of each cupcake.
• Cut a bendy straw until it's about 4" long, then stick in the cupcake.

Because the frosting is made from fresh strawberries, the recipe suggests keeping your cupcakes refrigerated.

Personally, I think this would dry out the cupcakes way too fast and make them soggy, so I just waited until the last possible moment then frosted the cupcakes, so they could sit out.

Because of the freshness involved, I suggest making these the day of the event and consuming them the day of. I mean, you know how strawberries get...

Strawberry frosting recipe found here:
http://southernfood.about.com/od/icingrecipes/r/r70225c.htm