I was scrolling through my photos on my iPhone (I have a lot of storage, so there were tons to sift through) looking for a recipe we’ve tried to share with you. I came across this amazing looking spread of miniature cupcakes my mom made for a Garden Club event last spring. Since it’s February finally, that means that prep can begin for another busy spring of events here in Natchez. Keep this simple recipe on hand for your potluck for anything from Valentine’s Day to Easter Sunday.

Strawberry Cupcakes with Vanilla Icing

For cupcakes, use a strawberry mix and prepare as directed in miniature cupcake tins.

For icing:

2/3 cup Crisco (butter or regular)

1-pound box powdered sugar

1 teaspoon vanilla extract

1/8 cup water (for mixing)

Beat all ingredients with a hand mixer until smooth.  More water can be added if needed. Use a piping bag with decorative tip to ice the cooled cupcakes and top with sprinkles.