Strawberry Lime Cupcakes

This recipe is from Food Network and they are oh so adorable and yummy. Another item baked up for my Easter dinner and they were a hit. (I know, i'm way behind on posts, as usual).

I've become a mega cupcake ho, because there is nothing better than a table set with wonderful food and a stand full of cupcakes. Perfectly portioned sweet treats for all ages. From the elegant fruity concoctions, to the liquor inspired, to the simple. And kids LOVE them. My nephews are all about the cupcakes and now I have the cupcake rep. Meh, I'll go with it. People expect cupcakes from me now? I'm happy to oblige! Cupcakes are my new passion!

Quick Note: I did not like the icing from Food Network's recipe. It was very thin and more like a glaze so I incorporated it into a Buttercream icing. Same lime flavor, fluffy buttercream topping. Perfection. (I had A LOT OF icing left over so you can half the recipe if you want or make extra cupcakes or a strawberry cake, up to you).

Strawberry-Lime Stuffed Cupcakes
Ingredients:
1 1/2 cups self-rising flour
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons vanilla
1/2 cup milk

Icing:
1 1/3 cups confectioners' sugar, sifted
1 1/2 tablespoons finely grated lime zest
2 tablespoons freshly squeezed lime juice

1 stick butter, room temp
1/2 stick crisco
1 tsp vanilla
1 lb powdered sugar

Directions:
12 large ripe strawberries, hulled

Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.

Beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. Slowly pour in the butter and then the vanilla.

Alternate Flour and Milk, starting and ending with flour. Take care not to over mix the batter. Batter is going to be super fluffy and it expands! One and a half cookie scoop per muffin tin is plenty because it will run out.

Bake about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.

For icing: Mix the confectioners' sugar and lime zest. Add the lime juice. Set aside.

Cream butter and crisco. Add vanilla and slowly add sugar. Mix until fluffy. Add Lime juice mixture. If it becomes a little thick, just add splashes of milk until a piping consistency.

To assemble: With a pairing knife, remove cone shape (the size of the strawberries) from the cupcake top/center, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry (without the green stems. Pipe Buttercream icing onto cupcake. Top with a small slice or fan of strawberry.