Treat your sweetheart with Bellisari's Basil Cupcakes with Strawberries, Balsamic Shallot and Black Garlic Sauce.

Servings: 8

½ cup vegetable oil
4 eggs
1 cup sour cream
1 package white cake mix
1 package (3.5 ounces) instant vanilla pudding mix
2 Tbsp. finely chopped fresh basil
½ jar Bellisari’s Balsamic Shallot & Black Garlic Spread 
¼ cup white sugar  
1 pint fresh strawberries hulled and quartered

Preheat oven to 350° F.

Place the cupcake liners in the pan.  

Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.

Pour batter evenly into the liners. Bake until the cupcakes are lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, about 30 minutes.

Let the cupcakes cool in pan for 20 minutes.

Stir Bellisari's Balsamic Shallot and Black Garlic Spread with the sugar in a saucepan over medium heat. Bring mix to a simmer and add strawberries until coated and softened.

To serve, spoon berry mix over cake.

Adapted from AllRecipes.