Stuffed Cupcakes

Directions:

Preheat the oven to 350 degrees F.

Wash and remove the greens from top of strawberries. Chop 1 1/2- cups strawberries in a food processor; set aside. Slice remaining strawberries and set aside. Mix cake mix as directed. Add chopped strawberries, flour and approximately seven drops food coloring. Stir. Place the batter into lined cupcake tins and bake. Bake for 25 minutes, and using the cake testing method make certain the cupcakes are fully cooked before removing them from the oven. Let cupcakes cool completely.

In a bowl combine the vanilla instant pudding with the milk; set aside. Scoop out a portion of the cupcake by using a small spoon, in a circular fashion. Fill each cupcake with the pudding mixture and top with approximately one tablespoon of whipped topping and a strawberry slice or two.